Peanut Free Crockpot Herb-Braised Lamb Shanks
Few things hit harder than lamb shanks that have been low-and-slow braised until the meat is practically falling off the bone, and this crockpot version delivers exactly that kind of deeply satisfying, pull-apart tenderness. The braising liquid is where the real magic happens — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the lamb, while turmeric, ground ginger, and Ceylon cinnamon layer in a warmth that makes the whole kitchen smell incredible. Coconut oil handles the searing, and coconut aminos add a savory depth in place of anything soy-based, so the ingredient list stays clean and straightforward from start to finish. Carrots, parsnips, and sweet potato soak up all that spiced broth as they cook, turning into soft, flavor-saturated bites that are just as good as the meat itself. Because everything goes into the slow cooker after a quick sear, the hands-on effort is minimal — you do a little work upfront and come back to something that tastes like it took serious culinary skill. Served in wide bowls with a generous ladle of the braising liquid and a scatter of fresh parsley, this is the kind of meal that feels genuinely special without any of the stress. It's a naturally peanut-free dish by design, with no hidden sauces or pantry shortcuts that could introduce unwanted allergens.
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!