Cashew Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours in a slow cooker, slowly surrendering to heat until the meat practically slides off the bone. These shanks get layered with chunky root vegetables — carrots, parsnips, and sweet potato — that soak up every bit of the braising liquid as they cook. That liquid is where the real magic happens: pomegranate juice and apple cider vinegar bring a bright, fruity tang, while bone broth, coconut aminos, turmeric, ginger, and Ceylon cinnamon build a warm, complex depth that tastes like it took far more effort than it did. Searing the shanks first in coconut oil is a non-negotiable step that creates a gorgeous crust and locks in richness before the slow cooker does its long, gentle work. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden nut-based fillers or worry about cross-contact from processed sauces. Eight hours on low is all it takes to transform these humble cuts into something genuinely restaurant-worthy. Finish each bowl with a handful of fresh parsley and a generous ladle of that fragrant broth, and dinner feels like a proper occasion.
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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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