Barley Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours slowly surrendering to heat until it practically falls off the bone, and that is exactly what you get here. The braising liquid is genuinely special — pomegranate juice brings a fruity tartness, apple cider vinegar cuts through the richness, and warm spices like turmeric, ginger, and Ceylon cinnamon give the whole pot an almost Moroccan warmth. Coconut aminos step in for any soy-based sauce, keeping the depth of flavor without introducing anything grain-derived, which makes this a worry-free choice for anyone navigating grain sensitivities. Chunky carrots, parsnips, and sweet potato soak up all that braising liquid and become impossibly tender alongside the meat. Searing the shanks first in coconut oil before they go into the slow cooker is the move that takes this from good to restaurant-worthy — those browned edges add a layer of flavor that the slow cooker alone simply cannot replicate. By the time the lid comes off after eight hours, your kitchen will smell incredible and dinner will essentially serve itself. Ladle everything into wide bowls with a generous pour of the broth and a scatter of fresh parsley, and you have a showstopper meal that required almost no active effort.
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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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