MSG Free Crockpot Herb-Braised Lamb Shanks
Few things satisfy quite like fall-off-the-bone braised lamb, and this slow cooker version delivers that deep, hearty comfort with an aromatic twist. The braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — all naturally free from added glutamates — so the rich, savory depth here comes entirely from real ingredients doing real work. Warm spices like turmeric, ginger, and Ceylon cinnamon give the broth a subtle complexity that makes it taste like it simmered all day in a Moroccan kitchen (which, technically, it kind of did). Carrots, parsnips, and sweet potato soak up every bit of that fragrant liquid as they cook low and slow alongside the shanks, turning the whole pot into a complete, nourishing meal. Searing the lamb first in coconut oil before it goes into the crockpot is the step that makes all the difference — those browned surfaces build a layer of flavor that carries through to the finished dish. For anyone navigating restaurant menus or packaged sauces with frustration, this is the kind of recipe that puts you fully in control without sacrificing an ounce of indulgence. Finish with a scatter of fresh parsley and a generous ladle of that glossy 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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