Rice Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few dishes hit as deeply as fall-off-the-bone braised lamb, and this one earns every bit of that reputation. The shanks get a proper sear in coconut oil first, building a rich, caramelized crust before the real magic happens low and slow in the oven. Pomegranate juice and apple cider vinegar create a braising liquid that's tangy, slightly sweet, and deeply savory all at once, while Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without overwhelming the meat. Carrots, parsnips, and sweet potato soak up all of that braising liquid as they cook, turning tender and almost silky by the time the shanks are done. This is the kind of recipe that makes a grain-free table feel genuinely abundant — no filler, no padding, just honest ingredients doing serious work. Everything here is naturally free of rice and grains, so there's no substituting or swapping required; the dish is complete exactly as written. Scatter a little fresh parsley over the top before serving and let that glossy, pomegranate-dark broth do the rest of the talking.
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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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