Low Sugar Crockpot Herb-Braised Lamb Shanks
Few things are more satisfying than lifting the lid on a slow cooker to find fall-off-the-bone lamb surrounded by a deeply fragrant, jewel-toned broth. The braising liquid here gets its richness from pomegranate juice, bone broth, and apple cider vinegar — no sweeteners added, just natural depth from real ingredients. Coconut aminos stand in for soy sauce and bring a subtle savory note without any of the hidden sugars that sneak into conventional pantry staples. Warm spices like turmeric, ginger, and Ceylon cinnamon layer in complexity that makes the whole dish taste like it took far more effort than it actually did. Hearty root vegetables — carrots, parsnips, and sweet potato — soak up the braising liquid as they cook, turning tender and almost silky by the time the shanks are ready. The result is a complete, nourishing meal in one pot that feels genuinely celebratory without leaning on anything processed or sweetened to get there. Fresh parsley scattered over the top at the end keeps everything bright and pulls the whole bowl together beautifully.
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Learn more →Ingredients
4 servings
- 4 bone-in lamb shanks (about 1 lb each)
- 1 ½ tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, smashed
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 cup pomegranate juice
- ¼ cup apple cider vinegar
- 2 cups bone broth
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb shanks completely dry with paper towels and season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the lamb shanks in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deeply browned on all surfaces. Transfer the seared shanks to the slow cooker.
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