Oats 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 a fragrant, spiced broth until it practically melts off the bone. This braise layers pomegranate juice, apple cider vinegar, bone broth, and coconut aminos into a braising liquid that is simultaneously rich, tangy, and warmly aromatic — with turmeric, ginger, and Ceylon cinnamon doing serious heavy lifting in the background. Carrots, parsnips, and sweet potato soak up all of that flavor as they cook, turning the whole pot into a complete, hearty meal. The sear before the slow cooker step is worth every extra minute — those deeply browned surfaces on the lamb are what give the finished broth its depth and color. Because every ingredient here is straightforward and whole-food based, there are no hidden grain derivatives or thickeners to worry about, which makes this an easy win for anyone navigating grain-free or oat-free eating. Just set it on Low in the morning and come home to something that smells like a serious dinner party. A scatter of fresh parsley at the end keeps it bright and beautiful right before it hits the table.
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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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