AIP Friendly Crockpot Herb-Braised Lamb Shanks
Few things feel as deeply nourishing as fall-off-the-bone lamb that's been slowly braising all day in a fragrant, herb-laced broth. This recipe leans on a lineup of whole-food ingredients — root vegetables, bone broth, fresh herbs, and warming spices like turmeric, ginger, and Ceylon cinnamon — that align beautifully with the autoimmune protocol without any compromise on flavor or satisfaction. The pomegranate juice and coconut aminos bring a subtle depth to the braising liquid that makes the finished dish taste like something you'd order at a restaurant, not a "restricted" meal you settled for. Searing the shanks first in coconut oil builds that gorgeous, caramelized crust before everything goes low and slow into the crockpot, so the texture and richness are absolutely there. Carrots, parsnips, and sweet potato soak up the braising liquid as they cook, turning tender and almost silky by the time the lid comes off. This makes four generous servings, so it's ideal for a Sunday cook that sets you up for the week or feeds a table of people who will have absolutely no idea this dish was built around a healing protocol. Scatter a little fresh parsley over the top before serving and watch it disappear.
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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
- 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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