Capsaicin Free Crockpot Herb-Braised Lamb Shanks
Slow-braised lamb shanks are the kind of meal that makes the whole house smell incredible, and this crockpot version delivers that deep, fall-off-the-bone tenderness with almost no hands-on effort. The braising liquid is genuinely special — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the lamb, while turmeric, ginger, and Ceylon cinnamon layer in warmth without any heat. That's the key win here: all the bold, complex flavor of a classic braise, completely free from capsaicin-containing ingredients like chili, paprika, or black pepper. Carrots, parsnips, and sweet potato soak up the fragrant broth as everything cooks low and slow, turning into tender, jewel-toned bites that round out the bowl beautifully. Searing the shanks before they go into the slow cooker is worth the extra pan — it builds a mahogany crust that adds real depth to the finished dish. Fresh rosemary and thyme do the heavy lifting on the herbal side, and a scatter of flat-leaf parsley at the end keeps things bright and fresh. This is the kind of recipe that feels impressive enough for a dinner party but is genuinely as simple as set-it-and-walk-away.
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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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