BHA & BHT Free Crockpot Herb-Braised Lamb Shanks
Few things satisfy quite like lamb shanks that have spent hours going low and slow until the meat practically slides off the bone on its own. This braise layers warm spices — turmeric, ginger, and Ceylon cinnamon — with pomegranate juice and apple cider vinegar for a braising liquid that is deeply savory, faintly sweet, and just a little tangy. Carrots, parsnips, and sweet potato soak up all of that flavor as they cook, turning the whole pot into a complete, hearty meal. For anyone navigating BHA and BHT concerns, the challenge is usually packaged broths, sauces, and seasoning blends that sneak in synthetic preservatives without much fanfare. Every ingredient here — from the bone broth and coconut aminos to the fresh herb sprigs — is a whole or minimally processed food with no need for those additives. Coconut oil handles the searing beautifully, and the spice blend is built from scratch so you stay in full control of what goes in. The sear before the slow cooker step is worth the extra pan — that deep brown crust on the shanks is what gives the finished braise its richness and body. After eight hours on low, you get fork-tender meat, glossy braising liquid, and a kitchen that smells absolutely incredible. Ladle everything into wide bowls and finish with a handful of fresh parsley for a little brightness against all that warmth.
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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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