Black Pepper Free Crockpot Herb-Braised Lamb Shanks
Few things are as satisfying as lamb that has spent a full day slowly surrendering to heat, and these herb-braised shanks deliver exactly that kind of deep, pull-from-the-bone tenderness. The braising liquid is where the magic really happens — pomegranate juice and apple cider vinegar bring a gentle tartness, while turmeric, ginger, and Ceylon cinnamon layer in warmth without any sharp heat. Coconut aminos add a quiet savory depth that rounds everything out beautifully. For anyone who needs to avoid black pepper, this recipe is a genuine win because the spice blend is intentionally built around fragrant, earthy notes rather than pungency, so nothing feels like it's missing. The chunky carrots, parsnips, and sweet potato soak up the braising liquid as they cook, turning the whole pot into a complete, hearty meal. A handful of fresh parsley scattered over the top at the end keeps things bright and a little elegant. Set it in the morning and come home to something that smells absolutely incredible.
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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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