Pregnancy Friendly Crockpot Herb-Braised Lamb Shanks
Few things satisfy quite like fall-off-the-bone lamb that's been slowly coaxing all its flavor into a rich, fragrant broth all day long. This slow cooker braise layers turmeric, ginger, and Ceylon cinnamon into a pomegranate and bone broth base, creating a deeply nourishing meal that smells absolutely incredible by the time it's done. The vegetables — carrots, parsnips, and sweet potato — soak up every bit of that braising liquid and become meltingly tender alongside the meat. Bone broth and well-cooked lamb shanks are a genuinely smart choice during pregnancy, delivering protein and minerals without any of the concerns that come with undercooked or cured meats. The recipe calls for an internal temperature of at least 195°F, so you can serve this with full confidence that the lamb is thoroughly cooked through. Everything comes together in the crockpot after a quick sear, which means the hands-on effort is minimal even when energy levels aren't at their peak. A scatter of fresh parsley at the end brightens the whole bowl and makes it look as good as it tastes.
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Learn more →Ingredients
4 servings
- 4 bone-in lamb shanks (about 1 lb each)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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