Brazil Nut Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb shanks that have spent hours in a slow cooker, slowly surrendering to a fragrant, spiced braise until the meat practically slides off the bone. This recipe builds serious depth of flavor through a combination of pomegranate juice, bone broth, apple cider vinegar, and coconut aminos, with warm spices like turmeric, ginger, and Ceylon cinnamon layering in a subtle, aromatic complexity that makes the whole kitchen smell incredible. Carrots, parsnips, and sweet potato soak up all that braising liquid from underneath the shanks, turning into tender, jewel-toned bites that round out the bowl beautifully. The key move before anything goes into the slow cooker is a proper sear — getting that deep, caramelized crust on every surface of the lamb is what gives the finished dish its richness and color. Fresh thyme and rosemary steep into the broth throughout the long cook, then get pulled out before serving so you're left with nothing but clean, herby flavor. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden additives or worry about cross-contact from processed pantry staples. Finish each bowl with a scatter of flat-leaf parsley and a generous ladle of that glossy, spiced broth — it's the kind of meal that feels like a serious occasion even on a regular weeknight.
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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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