Pecan Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few dishes deliver the kind of deep, soul-warming satisfaction that slow-braised lamb shanks do, and this version layers in pomegranate juice, warm spices, and a gorgeous mix of root vegetables for something truly special. The shanks get a serious sear in coconut oil before going into the Dutch oven, building that rich, caramelized crust that makes the finished braising liquid taste like it's been cooking for days — because it has. Ceylon cinnamon, turmeric, and fresh ginger weave through the braise alongside rosemary and thyme, creating an aromatic depth that fills your kitchen long before dinner is on the table. Carrots, parsnips, and sweet potato soak up all that pomegranate-spiked bone broth as everything slowly becomes fork-tender and impossibly silky. The whole dish comes together in a single pot, which means less cleanup and more time to enjoy the anticipation. Served in a shallow bowl with a generous ladle of braising liquid and a scatter of fresh parsley, it looks and tastes like something from a serious restaurant kitchen — but it's entirely achievable at home. Every ingredient here is straightforward and nut-free by nature, so there's no need to scrutinize labels or swap anything out.
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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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