Nitrate & Nitrite Free Crockpot Herb-Braised Lamb Shanks
Slow-braised lamb shanks are the kind of meal that makes the whole house smell incredible, and this crockpot version delivers deep, fall-off-the-bone tenderness with almost no hands-on effort. The braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — every ingredient is clean and naturally free of the cured-meat preservatives that can be so hard to avoid in packaged broths and store-bought sauces. Warm spices like turmeric, ginger, and Ceylon cinnamon give the broth a rich, almost North African depth that pairs beautifully with the sweetness of carrots, parsnips, and sweet potato. Searing the shanks first in coconut oil builds a gorgeous crust and layers in flavor before the slow cooker does the heavy lifting over eight hours. By the time the lid comes off, the meat is so tender it pulls away from the bone with zero resistance, and the braising liquid has transformed into a glossy, aromatic broth worth spooning over everything in the bowl. A scatter of fresh parsley at the end keeps it bright and fresh. This is the kind of deeply satisfying, wholesome dinner that proves eating clean never has to mean eating boring.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!