Pork Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as a lamb shank that has spent the better part of a day slowly braising until the meat practically slides off the bone on its own. This recipe leans into that low-and-slow magic, building layers of flavor from pomegranate juice, apple cider vinegar, bone broth, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon that makes the whole kitchen smell incredible. Carrots, parsnips, and sweet potato soak up the braising liquid as they cook, turning tender and richly savory alongside the lamb. The sear at the start is worth every extra minute — that deep, caramelized crust on each shank is what gives the final broth its body and depth. Because every ingredient here is straightforwardly meat, vegetables, and pantry staples, there's no need to scrutinize labels for hidden additives or worry about what's lurking in a pre-made sauce. Just set the slow cooker, walk away, and come back to something that looks and tastes like it came out of a serious restaurant kitchen. Ladle it into wide bowls with a generous pour of that glossy braising liquid and a scatter of fresh parsley, and dinner is genuinely stunning.
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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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