Citrus Free Crockpot Herb-Braised Lamb Shanks
Few things are as satisfying as lamb that has spent a full day slowly surrendering to heat, and these herb-braised shanks deliver exactly that kind of deep, pull-from-the-bone tenderness. The braising liquid is built around pomegranate juice, bone broth, and apple cider vinegar, which creates a rich, slightly tangy base without a drop of lemon or orange — making it a genuinely worry-free choice for anyone navigating citrus sensitivities. Warm spices like turmeric, ginger, and Ceylon cinnamon weave through the broth alongside fresh thyme and rosemary, giving the whole dish an almost aromatic, slow-cooked complexity that tastes like it took far more effort than it did. Carrots, parsnips, and sweet potato soak up all of that braising liquid as they cook, turning soft and deeply savory by the time the lid comes off. Searing the shanks first in coconut oil before they go into the slow cooker is the move that locks in color and builds the kind of fond that makes the broth taste restaurant-worthy. When you ladle everything into wide bowls and finish with a scatter of fresh parsley, it looks genuinely impressive — the kind of meal that makes guests assume you spent the whole day in the kitchen, when really the slow cooker did all the heavy lifting.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!