Pecan Free Crockpot Herb-Braised Lamb Shanks
Few things are as satisfying as lamb that has spent a full eight hours slowly surrendering to heat, falling off the bone in tender, fragrant ribbons. The braising liquid here is genuinely special — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the meat, while turmeric, ginger, and Ceylon cinnamon layer in a warmth that feels almost exotic without being fussy. Carrots, parsnips, and sweet potato soak up all of that deeply savory broth, turning the whole slow cooker into a one-pot meal worth every minute of the wait. Searing the shanks first in coconut oil before they go into the crockpot is the move that takes this from good to genuinely restaurant-worthy — those browned surfaces add a depth of flavor the slow cooker alone just can't create. The entire ingredient list is built from whole, recognizable foods, so there's no need to scan labels or worry about hidden additives sneaking into your bowl. Ladle everything into wide, shallow bowls, hit it with a handful of fresh parsley, and let that glossy broth do the talking.
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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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