Fructose Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours slowly braising until it practically slides off the bone, and this crockpot version delivers exactly that kind of fall-apart tenderness. The braising liquid is where the real magic happens — pomegranate juice, bone broth, apple cider vinegar, and coconut aminos come together with warm spices like turmeric, ginger, and Ceylon cinnamon to create a rich, aromatic broth that soaks into every bite. Carrots, parsnips, and sweet potato cook low and slow alongside the shanks, absorbing all that savory depth and rounding out the meal beautifully. Managing fructose intake can feel especially tricky with slow-cooked dishes, which often rely on high-fructose sauces, wine, or sweeteners that sneak in through the back door. Here, the ingredient list is thoughtfully built around whole, recognizable foods — coconut oil, fresh aromatics, and a measured pour of pomegranate juice balanced by vinegar — so you stay in control of exactly what goes into the pot. Coconut aminos stand in for soy sauce without the additives, and the spice blend does the heavy lifting on flavor so nothing feels like a compromise. Ladle the shanks into wide bowls with plenty of that golden broth and a scatter of fresh parsley, and this is the kind of meal that feels genuinely celebratory.
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!