Macadamia Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb shanks that have been slowly coaxed into falling-off-the-bone tenderness, and this crockpot version delivers exactly that with almost no hands-on effort. 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 overwhelming. Chunky carrots, parsnips, and sweet potato soak up all of that fragrant broth as they cook, turning the whole pot into a complete, hearty meal. Searing the shanks first in coconut oil before they go into the slow cooker is the one step worth not skipping — those deeply browned surfaces add a savory depth that makes the finished dish taste like it came from a serious restaurant kitchen. Everything in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky additions that sometimes show up in spice blends or store-bought broths. Fresh thyme and rosemary steep into the liquid throughout the long cook, and a handful of flat-leaf parsley scattered over the top at the end keeps things bright and beautiful. Ladle it all into wide bowls with plenty of that glossy braising broth and dinner is genuinely something to look forward to.
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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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