Soy 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)

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

Few dishes deliver the kind of deep, soul-warming satisfaction that slow-braised lamb shanks do, and this version takes things to another level with pomegranate juice, warming spices, and a gorgeous tangle of root vegetables. The braising liquid builds incredible complexity — tart and fruity from the pomegranate and apple cider vinegar, earthy from turmeric and Ceylon cinnamon, and rich from bone broth that melds with the rendered lamb over hours of gentle oven heat. Searing the shanks first in coconut oil creates that deeply browned crust that makes the whole pot smell like a serious cook lives in your kitchen. Navigating soy-free cooking can get tricky with braises and stews, since many store-bought broths, sauces, and condiments sneak in soy derivatives — but every ingredient here is straightforward and easy to verify. The bone broth does the heavy lifting that soy-based sauces often get credit for, delivering body and savory depth without any of the concern. Carrots, parsnips, and sweet potato soak up the braising liquid as they cook, turning tender and almost jammy by the time the lamb is ready to fall off the bone. Finish each bowl with a scatter of fresh parsley and a generous ladle of that glossy, spiced liquid, and you have a dinner that looks and tastes like it took serious effort — even though the oven did most of the work.

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!