Mustard Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Total time3 hr 40 min

Prep time25 min

Cook time3 hr 15 min

4.7

(15)

Mustard Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Few dishes hit the way a slow-braised lamb shank does — meat so tender it practically sighs off the bone, surrounded by sweet root vegetables and a glossy, deeply savory broth. The braising liquid here gets its complexity from pomegranate juice, apple cider vinegar, and bone broth, with warm notes of turmeric, Ceylon cinnamon, and fresh ginger layered in. Carrots, parsnips, and sweet potato soak up every bit of that fragrant liquid as they cook, turning silky and rich by the time the pot comes out of the oven. For anyone navigating a mustard-free kitchen, this recipe is a genuine win — no condiments, no spice blends with hidden ingredients, just whole spices and fresh aromatics you can see and verify yourself. Searing the shanks first in coconut oil builds a deep, caramelized crust that gives the finished braise its backbone, so don't skip that step. A scatter of fresh parsley at the end adds a bright, herby lift that cuts through the richness beautifully. This is the kind of meal that makes the whole house smell incredible and earns serious table silence once it's served.

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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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