Turkey 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)

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

Slow-braised lamb shanks are the kind of meal that makes the whole house smell incredible — deeply savory, warmly spiced, and completely satisfying in a way that feels almost celebratory. The shanks get a proper sear in coconut oil before going into the oven, which builds that rich, caramelized crust that makes braised meat so irresistible. From there, pomegranate juice and apple cider vinegar do the heavy lifting, creating a braising liquid that's tangy, slightly sweet, and layered with the warmth of turmeric, Ceylon cinnamon, and fresh ginger. Carrots, parsnips, and sweet potato soak up every bit of that liquid as they cook low and slow alongside the meat, turning tender and deeply flavorful by the time the shanks are fall-off-the-bone ready. Bone broth keeps the whole braise grounded and savory, while fresh rosemary and thyme round out the aromatics without overpowering the dish. Everything here is straightforward and whole-food — no processed sauces, no mystery ingredients — so you can serve it with total confidence. A scatter of fresh parsley at the end adds a bright finish to what is otherwise a beautifully rich, slow-cooked centerpiece dish.

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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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