Oats 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)

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

Few dishes deliver the kind of deep, soul-warming satisfaction that a long-braised lamb shank does, and this version takes things to a genuinely special place. Pomegranate juice and apple cider vinegar create a braising liquid that is tangy, slightly sweet, and richly complex, while Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without overwhelming the meat. Carrots, parsnips, and sweet potato soak up every bit of that fragrant liquid as they cook, turning tender and almost silky by the time the pot comes out of the oven. The lamb itself braises low and slow until it pulls away from the bone with zero effort — the kind of result that looks like you spent all day fussing, even though the oven does most of the work. For anyone navigating grain sensitivities, this recipe is naturally free of oats and any grain-based thickeners, relying instead on bone broth and the braising liquid itself to build body and richness. Every ingredient here is straightforward and easy to verify, which takes the guesswork out of sourcing and lets you focus on the cooking. Finish each bowl with a scatter of fresh parsley and a generous ladle of that glossy, jewel-toned sauce — it's a showstopper from the very first spoonful.

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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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