Celery 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 a warmth that feels both exotic and comforting. Carrots, parsnips, and sweet potato soak up all of that fragrant broth as they cook, turning into something far more interesting than a standard vegetable side. For anyone navigating a celery-free kitchen, this recipe is a natural fit — the braising base is built entirely from whole vegetables, herbs, and pantry staples, with no celery or celery seed hiding anywhere in the ingredient list. Searing the shanks before they go into the slow cooker is the one step worth not skipping, because that deep brown crust is what gives the finished broth its savory backbone. After eight hours on low, the meat pulls away from the bone with zero resistance, and ladled into wide bowls with a spoonful of that glossy, spiced broth, it looks like something you'd order at a serious restaurant. A scatter of fresh parsley at the end keeps it bright and pulls the whole bowl together beautifully.
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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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