Chestnut Free Crockpot Herb-Braised Lamb Shanks
Few things hit as deeply as lamb that has spent a full day slowly giving itself over to heat, herbs, and a rich braising liquid — and that is exactly what happens here. The shanks get a proper sear first, building a mahogany crust before they ever meet the slow cooker, and that step alone makes the finished dish taste like something from a serious restaurant kitchen. Pomegranate juice and apple cider vinegar bring a bright, fruity acidity that cuts through the richness of the meat, while turmeric, ginger, and Ceylon cinnamon layer in a warmth that feels almost ancient. Carrots, parsnips, and sweet potato soak up the braising liquid as everything cooks low and slow, turning tender and deeply savory by the time the lid comes off. Because every ingredient here is a whole food — coconut oil, bone broth, coconut aminos, fresh aromatics — there is no need to scan labels for hidden fillers or tree nut derivatives that can sneak into spice blends and packaged broths. Serve it in wide bowls with a generous ladle of that glossy broth and a handful of fresh parsley, and it looks as impressive as it tastes.
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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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