Walnut Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few things hit as deeply satisfying as fall-off-the-bone braised lamb, and this slow-cooked version delivers that in the most spectacular way. The shanks are seared until deeply browned before being nestled into a fragrant braising liquid built from pomegranate juice, bone broth, apple cider vinegar, and warm spices like turmeric and Ceylon cinnamon — the kind of combination that makes your kitchen smell absolutely incredible for hours. Chunky carrots, parsnips, and sweet potato soak up all of that rich, tangy liquid as everything braises low and slow together, turning impossibly tender by the time it's done. The pomegranate juice does double duty here, adding a subtle tartness and a gorgeous depth of color to the sauce without any added sugar. Every ingredient in this dish is whole and straightforward, so there's no need to scan labels or second-guess what's hiding in a spice blend or sauce. It's the kind of centerpiece meal that looks and tastes like you spent all day on it — which, technically, the oven did for you. Finish each bowl with a scatter of fresh parsley and a generous ladle of that braising liquid, and dinner is genuinely something to be proud of.
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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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