Dairy Free Crockpot Herb-Braised Lamb Shanks
Few things are more satisfying than lifting the lid of a slow cooker to find fall-off-the-bone lamb bathed in a deeply fragrant, ruby-tinted broth. The braising liquid here is genuinely special — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the meat, while turmeric, ginger, and Ceylon cinnamon layer in warmth without tipping into sweetness. Coconut oil handles the searing and coconut aminos add a savory depth in place of anything soy-based, so the whole dish stays completely free of dairy without any compromise on flavor or body. Carrots, parsnips, and sweet potato soak up the braising liquid as they cook, turning tender and almost jammy by the time the shanks are ready. The key move is that initial hard sear — getting deep color on all sides of the lamb before it ever hits the slow cooker is what gives the finished broth its complexity. After eight hours on low, the meat pulls away from the bone with zero resistance, and the broth is rich enough to spoon over everything like a sauce. A handful of fresh parsley scattered over the top at the end keeps it feeling bright and restaurant-worthy.
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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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