Mustard 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 like turmeric, ginger, and Ceylon cinnamon with pomegranate juice and apple cider vinegar, creating a braising liquid that is rich, slightly tangy, and beautifully fragrant. Carrots, parsnips, and sweet potato soak up all of that flavor as they cook, turning the whole pot into a complete, hearty meal. Coconut aminos and bone broth round out the savory depth without any of the condiments or spice blends that can quietly sneak mustard into an otherwise clean dish. The sear on the lamb before it goes into the slow cooker is worth the extra pan — those browned surfaces add a layer of complexity that makes the finished braise taste like it came from a serious kitchen. Fresh thyme and rosemary steep into the liquid throughout the long cook, then get discarded before serving so every bite is clean and herb-kissed without being overpowering. Finish with a scatter of flat-leaf parsley and a generous ladle of broth, and you have a bowl that looks and tastes genuinely impressive.
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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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