Lupin 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 a fragrant, spiced broth until it practically falls off the bone. These shanks get a serious flavor foundation from a sear in coconut oil before they ever hit the crockpot, building that rich, caramelized crust that makes braised meat so irresistible. The braising liquid is genuinely special — pomegranate juice and apple cider vinegar bring a bright, tangy backbone, while turmeric, ginger, and Ceylon cinnamon layer in warmth without tipping into anything heavy or muddy. Chunky carrots, parsnips, and sweet potato soak up all of that spiced broth as they cook, turning the whole pot into a complete, hearty meal. Because every ingredient here is whole and straightforward — no flour-based thickeners, no processed sauces, no legume derivatives hiding in the mix — this is a genuinely clean braise that works beautifully for anyone navigating lupin or other flour-adjacent concerns. Just set it on Low and let the slow cooker do its thing while your kitchen fills with one of the best smells imaginable. Finish each bowl with a scatter of fresh parsley and a generous ladle of that deeply savory broth, and dinner feels like a proper occasion.
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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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