Seed Oil 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)

Seed Oil Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Few dishes hit as deeply as fall-off-the-bone braised lamb, and this one delivers that slow-cooked richness without a drop of industrial vegetable or seed oil in sight. Coconut oil handles the hard sear, building that dark, caramelized crust on the shanks that makes the whole braise taste like it came from a serious kitchen. The braising liquid is where things get genuinely exciting — pomegranate juice and apple cider vinegar bring a bright, tangy depth that balances the richness of the lamb, while turmeric, Ceylon cinnamon, and fresh ginger layer in warmth without any heaviness. Carrots, parsnips, and sweet potato soak up every bit of that aromatic liquid as they cook, turning tender and almost buttery by the time the pot comes out of the oven. Bone broth ties it all together, adding body and a clean, savory backbone that store-bought stocks rarely match. This is the kind of recipe that makes avoiding refined oils feel completely effortless — the flavors are so full and satisfying that nothing feels missing.

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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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