Mushroom Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few dishes hit as deeply as fall-off-the-bone braised lamb, and this one earns every bit of the anticipation. The shanks get a proper sear in coconut oil before a long, slow oven braise in pomegranate juice, bone broth, and apple cider vinegar — a braising liquid that turns rich, tangy, and almost jewel-like by the time it's done. Turmeric, Ceylon cinnamon, fresh ginger, and smashed garlic layer in warmth without overwhelming the natural sweetness of the carrots, parsnips, and sweet potato that cook right alongside the meat. Because every single ingredient here is straightforward and plant- or animal-based, there's no need to scan labels for hidden fungi-derived additives or flavor enhancers that can sneak into store-bought broths and spice blends. The whole pot goes into a 325°F oven and does its thing low and slow until the meat pulls away from the bone with zero resistance — no babysitting required. Served in a shallow bowl with the root vegetables and a generous ladle of that glossy braising liquid, it's the kind of meal that looks like it took serious skill but really just took patience. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together beautifully.
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Learn more →Ingredients
4 servings
- 4 lamb shanks (about 1 lb / 450g each)
- 1 ½ tsp fine sea salt, divided
- 3 tbsp coconut oil
- 1 large yellow onion, roughly chopped
- 6 garlic cloves, smashed
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 1 medium sweet potato, peeled and cut into 2-inch chunks
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp ceylon cinnamon
- 1 cup 100% pomegranate juice (no added sugar)
- 3 tbsp apple cider vinegar
- 2 cups bone broth (homemade or aip-compliant brand)
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the lamb shanks thoroughly dry with paper towels and season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add 2 lamb shanks and sear, turning with tongs every 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total. Transfer to a plate and repeat with the remaining 2 shanks.
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