Nightshade 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)

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

Few dishes feel as deeply satisfying as fall-off-the-bone braised lamb, and this one delivers that slow-cooked richness without a single tomato, pepper, or potato in sight — the usual suspects that make so many braise recipes off-limits. Instead, the braising liquid gets its gorgeous depth from 100% pomegranate juice, apple cider vinegar, and bone broth, building a sweet-tart, savory sauce that clings to every bite. Carrots, parsnips, and sweet potato soak up all that flavor as they soften alongside the shanks, making the vegetables just as craveable as the meat itself. Ground turmeric and Ceylon cinnamon add warmth and color without any nightshade-derived spice blends, which are notorious for hiding paprika or chili in the ingredient list. The method is straightforward — sear, build the base, braise low and slow — and the Dutch oven does most of the heavy lifting while your kitchen fills with an incredible aroma. It's the kind of meal that looks and tastes like you spent all day on it, which, technically, you kind of did — but almost none of that time was hands-on. Serve it in a shallow bowl with a generous ladle of braising liquid and a scatter of fresh parsley for a dinner that feels genuinely celebratory.

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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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