Breastfeeding Friendly Crockpot Herb-Braised Lamb Shanks
Slow-braised lamb shanks are the kind of deeply satisfying meal that feels restorative from the very first bite, which makes them a perfect fit for the demanding season of nursing a newborn. The braising liquid here is built from bone broth, pomegranate juice, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon — ingredients that are as nourishing as they are flavorful. Carrots, parsnips, and sweet potato cook low and slow alongside the meat, soaking up all that rich, fragrant broth until everything is meltingly tender. Coconut oil and coconut aminos keep the dish free from dairy and soy, which is a genuine relief for breastfeeding parents watching for ingredients that might not sit well with a sensitive baby. The eight-hour low cook does all the heavy lifting, so you can set it in the morning and come back to fork-tender meat that practically falls off the bone on its own. A scatter of fresh parsley at the end brightens the whole bowl and adds a little color to what is otherwise a deeply cozy, warming dish. It's the kind of recipe that feeds your body and your soul at the same time.
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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)
Can be omittedflat-leaf parsley
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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