Paraben 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)

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

Few things feel as deeply satisfying as a lamb shank that has been coaxed into falling-off-the-bone tenderness over a long, slow braise. The braising liquid here is genuinely special — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the meat, while Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without overwhelming the dish. Chunky carrots, parsnips, and sweet potato soak up every bit of that aromatic liquid, turning into something almost silky by the time the pot comes out of the oven. Coconut oil handles the initial sear beautifully, and the rest of the ingredient list is built entirely from whole, unprocessed foods — fresh herbs, bone broth, and real vegetables with nothing synthetic hiding in the mix. That kind of ingredient transparency is exactly what makes this recipe such a reliable choice when you need to know precisely what is going into your food. Serve each shank in a shallow bowl with a generous ladle of the braising liquid and a scatter of fresh parsley, and it looks every bit as impressive as it tastes. This is the kind of meal that earns a permanent spot in your cold-weather rotation.

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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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