Rice Free Crockpot Herb-Braised Lamb Shanks
Slow-braised lamb shanks are the kind of meal that makes the whole house smell incredible for hours, and this crockpot version delivers that deep, fall-off-the-bone tenderness with almost no hands-on effort. The braising liquid is genuinely special — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the lamb, while turmeric, ginger, and Ceylon cinnamon layer in a warmth that feels both exotic and comforting. Coconut aminos add a subtle savory depth without any soy, and the bone broth keeps everything luscious and nourishing as it slowly reduces around the meat. Carrots, parsnips, and sweet potato soak up all of that braising goodness, turning soft and silky so every bowl is a complete, satisfying meal on its own. The initial sear in coconut oil is worth the extra pan — it builds a caramelized crust that gives the finished dish real restaurant-level flavor. Skipping a grain-based side is genuinely effortless here because the root vegetables do all the heavy lifting, making this a naturally filling plate without any workarounds or substitutions. A scatter of fresh parsley at the end cuts through the richness and makes the whole thing look as good as it tastes.
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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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