Yeast 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)

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

Few dishes feel as deeply satisfying as fall-off-the-bone braised lamb, and this slow-cooked version delivers that rich, tender result without a single ingredient that could cause concern for anyone avoiding yeast or fermented additives. The braising liquid gets its gorgeous depth from 100% pomegranate juice, apple cider vinegar, and bone broth — no wine, no beer, no yeast extracts hiding in a store-bought stock. Warm spices like turmeric and Ceylon cinnamon weave through the sauce alongside fresh ginger, rosemary, and thyme, creating layers of flavor that taste like they took far more effort than they did. Chunky carrots, parsnips, and sweet potato soak up every bit of that fragrant braising liquid as the shanks slowly become impossibly tender in the oven. The key move is a proper sear before the long braise — those deeply browned edges on the lamb are what give the final sauce its savory backbone. Everything comes together in a single Dutch oven, which means less cleanup and more time to enjoy the incredible smell filling your kitchen. Ladle it into shallow bowls with a scatter of fresh parsley and you have a showstopper of a meal that happens to be completely free of yeast-based ingredients.

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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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