Lactose Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours slowly braising until it practically melts off the bone, and this crockpot version delivers exactly that kind of fall-apart tenderness. The braising liquid is where the real magic happens — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the meat, while turmeric, ginger, and Ceylon cinnamon layer in a warmth that feels almost exotic without being fussy. Coconut oil and coconut aminos stand in seamlessly for any dairy-based fats or sauces, so there's nothing in the pot that will cause digestive grief for anyone avoiding lactose. Chunky carrots, parsnips, and sweet potato soak up all that spiced, herb-scented broth as they cook, turning the whole dish into a one-pot meal that needs very little else alongside it. Searing the shanks before they go into the slow cooker is the one step worth not skipping — those deeply browned surfaces add a savory depth that carries through every spoonful of the finished broth. After eight hours on low, you'll lift the lid to find meat so tender it yields at the touch of a fork, surrounded by vegetables that have absorbed every bit of that pomegranate-and-herb braising liquid. Ladle it all into wide bowls, scatter over some fresh parsley, and let the broth do the rest of the talking.
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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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