Legume Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours in a slow cooker, slowly surrendering to heat until it practically melts off the bone. This braise layers warm spices — turmeric, ginger, and Ceylon cinnamon — with pomegranate juice and apple cider vinegar to create a braising liquid that is rich, slightly tangy, and almost perfumed in the best possible way. Carrots, parsnips, and sweet potato soak up all of that flavor from the bottom of the pot, turning into tender, jewel-toned bites that round out every bowl. The coconut aminos and bone broth keep the whole thing deeply savory without leaning on any legume-based sauces or thickeners that can sneak into similar recipes. Searing the shanks first is the one step that makes a real difference — those browned, caramelized surfaces add a layer of complexity that slow cooking alone just cannot replicate. By the time you lift the lid after eight hours, the kitchen smells incredible and the work is essentially done. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes.
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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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