Carrageenan Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours slowly braising until it practically melts off the bone, and this crockpot version delivers exactly that kind of fall-apart tenderness. The braising liquid is where the real magic happens — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the meat, while turmeric, ginger, and Ceylon cinnamon layer in a warmth that feels almost exotic without being overpowering. Coconut aminos and bone broth round out the base, keeping everything deeply savory and clean. Carrots, parsnips, and sweet potato soak up all of that fragrant liquid as they cook, turning into soft, jewel-toned bites that are just as satisfying as the lamb itself. For anyone navigating ingredient labels carefully, this recipe sidesteps the thickeners and additives that sneak into so many store-bought broths and sauces — every component here is whole and straightforward. A quick sear before the slow cooker does the heavy lifting gives the shanks that gorgeous mahogany crust, so you get both depth of flavor and effortless texture. Finish with a scatter of fresh parsley and a generous ladle of the braising broth, and you have a dinner that looks and tastes like it took far more effort than it did.
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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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