Sesame 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)

Sesame Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Few things satisfy quite like fall-off-the-bone braised lamb, and this Dutch oven version delivers that deep, slow-cooked richness with a genuinely stunning flavor profile. Pomegranate juice and apple cider vinegar create a braising liquid that's tangy, slightly sweet, and complex, while Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without any heat. Carrots, parsnips, and sweet potato soak up every bit of that fragrant liquid as they cook, turning tender and almost silky by the time the shanks are done. Coconut oil handles the searing, bone broth builds the body, and every single ingredient is straightforward — no hidden sauces, no spice blends with mystery fillers, nothing to second-guess at the label. That matters a lot when you're cooking for someone who needs to avoid sesame, since it has a way of sneaking into spice mixes, broths, and condiments that seem perfectly innocent. Here, you control every component from start to finish, which means the only thing you're focused on is how good the kitchen smells after three hours of low, slow braising. Finish each bowl with a scatter of fresh parsley and a generous ladle of that jewel-toned braising liquid, and you've got a dinner that looks and tastes like serious effort — even if the oven did most of the work.

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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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