Pork 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)

Pork 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. The combination of pomegranate juice, apple cider vinegar, and bone broth creates a braising liquid that is tangy, subtly sweet, and rich all at once — it practically perfumes the whole house as it slowly works its magic in the oven. Carrots, parsnips, and sweet potato soak up every bit of that fragrant liquid alongside warm spices like turmeric and Ceylon cinnamon, making the vegetables just as craveable as the meat itself. Searing the shanks first in coconut oil builds a gorgeous crust that locks in flavor before the slow braise does its thing over a few hours, leaving the meat so tender it falls from the bone without any effort. Because every ingredient here is straightforward and naturally sourced — fresh aromatics, herbs, and clean pantry staples — there is no need to scrutinize labels or worry about hidden additives sneaking into your meal. Served in a shallow bowl with a generous ladle of that jewel-toned braising liquid and a scatter of fresh parsley, this is the kind of centerpiece dish that makes a weeknight feel like a celebration or a dinner party feel effortless.

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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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