Eggless Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb shanks that have spent a full day slowly braising until the meat practically slides off the bone on its own. This crockpot version builds serious depth of flavor through a sear in coconut oil, a fragrant braising liquid of pomegranate juice, bone broth, apple cider vinegar, and coconut aminos, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon that makes the whole kitchen smell incredible. Carrots, parsnips, and sweet potato soak up every bit of that rich, slightly sweet broth as they cook low and slow alongside the lamb. Fresh thyme and rosemary round out the aromatics, and a scatter of flat-leaf parsley at the end keeps things bright and fresh. Because the entire dish is built on whole vegetables, quality broth, and bold spices, there are no hidden binders or emulsifiers to worry about — it's naturally free of eggs without any substitutions or workarounds required. Serve it in wide bowls with plenty of that glossy braising liquid spooned over the top, and don't be surprised when everyone at the table asks for seconds.
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!