Chicken Free Crockpot Herb-Braised Lamb Shanks
Few things are as satisfying as lifting the lid on a slow cooker to find fall-off-the-bone lamb surrounded by a deeply fragrant, jewel-toned broth. These shanks get their richness from a braising liquid built on pomegranate juice, bone broth, and apple cider vinegar, with warm spices like turmeric, ginger, and Ceylon cinnamon layering in a complexity that tastes like it took far more effort than it did. Searing the lamb first in coconut oil is the one hands-on step that makes a real difference, locking in color and building the kind of caramelized depth that transforms the whole pot. Carrots, parsnips, and sweet potato soak up all of that spiced, tangy broth as they cook, so you get a complete, hearty meal without any extra sides required. The recipe is completely free of poultry in every form — no stock, no meat, no hidden additions — so there is no need to scrutinize labels or swap anything out. Eight hours on low is all it takes, and you come home to something that genuinely looks and tastes like a restaurant-worthy braise. A scatter of fresh parsley at the end brightens the whole bowl and makes it feel just a little bit fancy.
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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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