Nightshade Free Crockpot Herb-Braised Lamb Shanks
Few dishes hit the way a slow-braised lamb shank does — that moment when the meat practically slides off the bone and the whole kitchen smells like something deeply savory and warm. This version builds its braising liquid from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos, which means every drop of that sauce is rich, slightly tangy, and completely free of tomatoes, peppers, or any other nightshade ingredients that can sneak into classic braise recipes. Turmeric, ginger, and Ceylon cinnamon give the broth a gently spiced backbone that feels almost North African in spirit, while fresh thyme and rosemary keep things grounded and herbaceous. The carrots, parsnips, and sweet potato soak up all of that braising liquid over eight hours on low, turning impossibly tender alongside the lamb. Searing the shanks before they go into the slow cooker is the one step worth not skipping — those deeply browned surfaces are what give the finished dish its complexity and color. Ladle everything into wide bowls with a generous pour of the broth and a scatter of fresh parsley, and you have a showstopper meal that requires almost no active effort.
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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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