Beef Free Crockpot Herb-Braised Lamb Shanks
Few things are as satisfying as lifting the lid on a slow cooker to find fall-off-the-bone meat swimming in a deeply fragrant broth, and that's exactly what you get here. Bone-in lamb shanks are seared until deeply browned before a long, low braise does the rest of the work, building layers of flavor you'd expect from a restaurant kitchen. The braising liquid is genuinely special — pomegranate juice and apple cider vinegar bring a bright, fruity acidity, while turmeric, ginger, and Ceylon cinnamon add warmth without tipping into sweetness. Chunky carrots, parsnips, and sweet potato soak up all of that spiced broth as they cook, so you get a complete, hearty meal straight from the pot. Coconut aminos and bone broth round out the base with savory depth, keeping everything rich and satisfying without any ingredient you'd need to avoid. Fresh thyme and rosemary do their slow-cooker magic tucked right into the liquid, perfuming the whole dish as it cooks. Finish with a scatter of flat-leaf parsley and a generous ladle of broth, and you've got a showstopper that practically made itself.
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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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