Gluten Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours in a slow cooker, slowly surrendering to a fragrant, spiced broth until it practically falls off the bone. These shanks are braised in a rich blend of pomegranate juice, bone broth, apple cider vinegar, and coconut aminos, with warm notes of turmeric, ginger, and Ceylon cinnamon threading through every bite. Carrots, parsnips, and sweet potato soak up all that braising liquid from the bottom of the pot, turning tender and almost jammy by the time dinner is ready. Every single ingredient here is naturally free of gluten, so there's no need to audit labels or swap anything out — the recipe just works as written. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth without any wheat-based additives hiding in the bottle. The sear at the start is worth the extra pan — that deep brown crust on each shank is what gives the broth its body and complexity. Ladle everything into wide bowls, hit it with a handful of fresh parsley, and you've got a showstopper meal that tastes like it came from a serious restaurant kitchen.
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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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