Almond Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours in a slow cooker, soaking up a rich, aromatic broth until it practically falls off the bone. This braise layers pomegranate juice, apple cider vinegar, bone broth, and coconut aminos into a braising liquid that is tangy, savory, and just a little sweet — with turmeric, ginger, and Ceylon cinnamon giving it a warmly spiced depth that feels almost ancient. Carrots, parsnips, and sweet potato soak up every bit of that braising liquid as they cook, turning tender and flavorful alongside the lamb. The sear at the start is worth every extra minute — those deeply browned surfaces are what give the finished broth its richness and color. Because every ingredient here is whole and straightforward, there is no need to scan labels for hidden nut-based oils or additives that can sneak into packaged spice blends and sauces. Fresh thyme and rosemary tucked into the pot round everything out, and a scatter of flat-leaf parsley at the end keeps it bright. Ladle it all into wide bowls and let the broth do the talking.
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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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