Honey Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb shanks that have spent a full day slowly surrendering to heat, herbs, and a richly spiced braising liquid. These fall-off-the-bone shanks get their depth from a combination of pomegranate juice, bone broth, coconut aminos, and warm spices like turmeric, ginger, and Ceylon cinnamon — no sweeteners needed to build that complex, layered flavor. The apple cider vinegar adds just enough brightness to balance the richness of the meat, while carrots, parsnips, and sweet potato soak up every bit of that fragrant broth underneath. Searing the shanks first in coconut oil is the move that makes everything taste like it came from a serious kitchen, even though the slow cooker does most of the actual work. Because every ingredient here is straightforward and unprocessed, you never have to second-guess a label or wonder whether something snuck in a hidden sweetener. After eight hours on low, the meat pulls away from the bone with zero resistance and the braising liquid has transformed into something you'll want to spoon over everything. Ladle it all into wide bowls, scatter some fresh parsley on top, and dinner is genuinely impressive.
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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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