High Fructose Corn Syrup Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as fall-off-the-bone braised lamb, and this slow cooker version delivers that melt-in-your-mouth result with almost no hands-on effort. The shanks get a proper sear first, building a rich, caramelized crust before they spend eight hours in a fragrant bath of pomegranate juice, bone broth, and warm spices like turmeric, ginger, and Ceylon cinnamon. Coconut aminos stand in for conventional soy sauce, keeping the umami depth without any of the additives or sweeteners that sneak into standard pantry staples. Carrots, parsnips, and sweet potato soak up the braising liquid as they cook, turning the whole pot into a complete, nourishing meal. Pomegranate juice gives the broth a subtle tartness and gorgeous color that feels almost restaurant-worthy, yet the ingredient list is refreshingly clean and straightforward. Because every component here is whole-food and unprocessed, you never have to second-guess a label or worry about hidden corn-derived sweeteners lurking in a sauce or seasoning blend. Finish each bowl with a scatter of fresh parsley and a generous ladle of that deeply savory broth — it's the kind of dinner that makes the whole house smell incredible.
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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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