Wheat Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few dishes hit the way a slow-braised lamb shank does — meat so tender it practically sighs off the bone, surrounded by sweet root vegetables and a deeply savory, jewel-toned broth. The secret here is a braising liquid built from 100% pomegranate juice, apple cider vinegar, and bone broth, which creates a sauce that's tangy, slightly sweet, and absolutely rich without a single grain of flour or starch thickening it. That's genuinely good news for anyone navigating a wheat-free kitchen, because so many braises and stews quietly rely on flour for dredging the meat or building the sauce — this one doesn't need any of it. Coconut oil handles the searing, and the natural body of the broth and reduced pomegranate juice does all the work. Carrots, parsnips, and sweet potato soak up every bit of that spiced, fragrant liquid as they braise low and slow alongside the shanks, making the vegetables just as much of a highlight as the meat. Ceylon cinnamon, turmeric, and fresh ginger give the whole pot a warmth that feels almost North African in spirit — complex and aromatic without being heavy. Finish each bowl with a scatter of fresh parsley and a generous ladle of that braising liquid, and you've got a showstopper that's as weeknight-friendly as it is dinner-party worthy.
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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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