Emulsifier Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours in a slow cooker, drinking in a rich, spiced broth until it practically falls from the bone. This braise layers pomegranate juice, apple cider vinegar, bone broth, and coconut aminos with turmeric, ginger, and Ceylon cinnamon for a braising liquid that is complex, warming, and completely free of synthetic additives. Coconut oil handles the searing, and every other ingredient on the list is a whole food — no lecithins, no polysorbates, none of the emulsifying agents that sneak into so many packaged sauces and store-bought broths. Carrots, parsnips, and sweet potato soak up all that fragrant liquid as they cook, turning tender and almost silky alongside the shanks. The low-and-slow method does the heavy lifting, so by the time you lift the lid, the meat is fork-tender and the broth has deepened into something that tastes like it took far more effort than it did. Ladled into wide bowls with a scatter of fresh parsley, this is the kind of meal that feels genuinely restorative — hearty enough for a cold evening, impressive enough for company.
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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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