Citric Acid 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. Avoiding citric acid can be genuinely tricky with braised dishes, since it hides in so many store-bought broths, sauces, and seasoning blends — but every ingredient here is straightforward and easy to vet. The braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos, creating a rich, slightly sweet depth that needs nothing artificial to taste complex and satisfying. Warm spices like turmeric, ginger, and Ceylon cinnamon weave through the broth alongside fresh thyme and rosemary, giving the lamb a fragrant, almost North African warmth. Chunky carrots, parsnips, and sweet potato soak up all that braising liquid as they cook, so you get a full, hearty meal in one pot. A quick sear before the slow cooker does its thing builds a gorgeous crust on the meat and coaxes out extra flavor from the onion and garlic. Ladle everything into wide bowls with a generous pour of the broth and a handful of fresh parsley, and dinner is genuinely something to be proud of.
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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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