Nutmeg 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 over a long, unhurried braise. This crockpot version layers carrots, parsnips, and sweet potato beneath the meat, so the whole pot becomes a complete, hearty meal by the time it's done. The braising liquid is genuinely special — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the lamb, while turmeric, ginger, and Ceylon cinnamon add warmth without any of the sharp, sometimes overwhelming spice notes that can sneak into similar recipes. Coconut aminos and bone broth round everything out into a broth you'll want to spoon up long after the meat is gone. Many warming spice blends and pre-made broths quietly include nutmeg, but every ingredient here is straightforward and easy to verify, making this a genuinely stress-free cook. A hard sear on the shanks before they go into the slow cooker is the one step worth not skipping — it builds the deep, caramelized crust that gives the finished dish its restaurant-worthy depth. Finish with a scatter of fresh parsley and serve in wide bowls so every bite gets plenty of that gorgeous, jewel-toned braising liquid.
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!