Gut Friendly Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours slowly surrendering to heat until it practically melts off the bone, and this slow cooker braise delivers exactly that kind of comfort. The braising liquid is where the real magic happens — pomegranate juice and apple cider vinegar bring a gentle tartness that balances the richness of the meat, while bone broth adds a collagen-rich base that's genuinely nourishing for the gut. Turmeric, ground ginger, and Ceylon cinnamon layer in warm, anti-inflammatory depth without overwhelming the dish, and coconut aminos keep things savory without any soy or gluten sneaking in. Carrots, parsnips, and sweet potato soak up all that herby, spiced broth as they cook, turning tender and almost jammy by the time everything is done. Searing the shanks first builds a caramelized crust that makes the finished braise taste like something from a serious restaurant kitchen, not a weeknight slow cooker. Everything gets ladled into wide bowls with a generous pour of that gorgeous braising liquid, finished with fresh parsley if you like a little brightness on top. It's the kind of recipe that rewards patience and fills the whole house with an aroma that makes it very hard to wait until dinner.
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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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