Peanut Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few things feel as deeply satisfying as a lamb shank that has spent hours in the oven, slowly surrendering to a fragrant, jewel-toned braise until the meat practically falls from the bone. This dish layers Ceylon cinnamon, turmeric, and fresh ginger into a braising liquid built on 100% pomegranate juice, apple cider vinegar, and bone broth — the result is rich, slightly tangy, and warmly spiced without being heavy. Chunky carrots, parsnips, and sweet potato soak up every bit of that liquid as they cook, turning the whole pot into a complete, hearty meal. Searing the shanks in coconut oil before braising is the move that builds the deep, caramelized crust responsible for so much of the final flavor, so don't rush that step. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden additives or worry about shared-facility cross-contact the way you might with a packaged sauce or spice blend. Fresh rosemary and thyme tie everything together, and a scatter of flat-leaf parsley at the end brightens the whole bowl just before serving. This is the kind of slow-cooked centerpiece that makes a kitchen smell incredible and earns serious praise at the table.
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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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