Paraben Free Crockpot Herb-Braised Lamb Shanks
Few things hit as deeply as lamb that has spent a full day slowly surrendering to heat, and these herb-braised shanks deliver exactly that kind of fall-off-the-bone comfort. The braising liquid is genuinely special — pomegranate juice and apple cider vinegar bring a bright, fruity tang, while turmeric, ginger, and Ceylon cinnamon layer in warmth without tipping into anything heavy or medicinal. Coconut oil handles the searing, coconut aminos add a savory depth in place of conventional soy sauce, and bone broth ties everything together into a rich, glossy broth you'll want to spoon up long after the meat is gone. Carrots, parsnips, and sweet potato soak up all of that braising liquid as they cook, turning tender and deeply flavored in a way that makes them just as exciting as the lamb itself. For anyone navigating ingredient sensitivities around synthetic preservatives and additives, this recipe leans entirely on whole, recognizable ingredients — nothing processed or ambiguous in the lineup. You just sear, layer, pour, and let the slow cooker do the rest for eight hours while your kitchen fills with an aroma that is genuinely hard to leave alone. Ladle it into wide bowls with a scatter of fresh parsley and you have a dinner that feels like a serious occasion without requiring one.
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!