Hazelnut Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb shanks that have spent hours in a slow cooker, soaking up a fragrant, spiced broth until the meat practically slides off the bone. This recipe builds serious depth of flavor through a combination of pomegranate juice, bone broth, apple cider vinegar, and warm spices like turmeric, ginger, and Ceylon cinnamon — no wine, no complicated techniques, just honest braising at its best. Searing the shanks first in coconut oil is the move that locks in that gorgeous crust before everything goes low and slow for eight hours. Carrots, parsnips, and sweet potato cook right alongside the lamb, absorbing all that savory-sweet braising liquid so every component of the bowl earns its place. Tree nut allergies can make rich, restaurant-style braises feel off-limits when you're not sure what's gone into a sauce, but every ingredient here is straightforward and easy to verify. The result is a showstopper meal that looks and tastes like it came from a serious kitchen, with almost no active effort on your part. Finish with a scatter of fresh parsley and a generous ladle of broth, and dinner is done.
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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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