Artificial Food Coloring Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours in a slow cooker, slowly surrendering to a fragrant, spiced broth until it practically falls from the bone. This braise builds its rich color and complexity entirely from real ingredients — pomegranate juice, turmeric, Ceylon cinnamon, fresh rosemary, and thyme — so there's no need to second-guess a single thing on the label. That matters more than it might seem, because many store-bought sauces, marinades, and seasoning blends sneak in synthetic dyes that have no business being in a wholesome dinner. Here, every drop of that gorgeous amber braising liquid comes from carrots, parsnips, sweet potato, and a deeply savory mix of bone broth and coconut aminos. Searing the shanks first in coconut oil builds a caramelized crust that pays off in layers of flavor once everything melds together over those long, low hours. The result is fall-apart tender meat nestled in a broth that's warming, slightly sweet, and aromatic in the best possible way. Ladle it into wide bowls with a scatter of fresh parsley and let the slow cooker do what it does best.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!