Pregnancy Friendly Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Total time3 hr 40 min

Prep time25 min

Cook time3 hr 15 min

4.7

(15)

Pregnancy Friendly Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Few meals feel as deeply nourishing as a slow-braised lamb shank, and this one delivers on every level — tender, fall-off-the-bone meat surrounded by sweet root vegetables and a richly spiced pomegranate broth. Lamb is an excellent source of iron and zinc, two nutrients that matter enormously during pregnancy, and pairing it with vitamin C-rich pomegranate juice is a genuinely smart way to support absorption. The carrots, parsnips, and sweet potato add natural sweetness and plenty of fiber, making this a well-rounded, satisfying bowl rather than just a protein-forward braise. Everything is cooked low and slow in a Dutch oven until the internal temperature is well above safe thresholds, so there's no guesswork about doneness — the thermometer does the work for you. Ginger, turmeric, and Ceylon cinnamon bring warmth and depth without relying on anything processed or hard to verify, and the bone broth base keeps the whole dish feeling wholesome and clean. It's the kind of recipe that fills the kitchen with an incredible smell for hours and rewards very little active effort with something that tastes genuinely special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!