Few things are as deeply satisfying as lamb shanks that have spent a full day slowly surrendering to heat, herbs, and a rich braising liquid. These fall-off-the-bone shanks get their depth from a combination of pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — a lineup that builds serious complexity without a single grain in sight. Turmeric, ginger, and Ceylon cinnamon give the broth a warmly spiced backbone, while fresh thyme and rosemary keep everything grounded and aromatic. The vegetables — carrots, parsnips, and sweet potato — soak up all of that braising liquid as they cook, turning tender and almost jammy by the time the lid comes off. Searing the shanks first in coconut oil is the one step that makes the whole dish: that deep brown crust is where the flavor lives, and it pays off in every spoonful of broth. Because every ingredient here is naturally grain-free and free of any rye-containing additives or sauces, there's no label-reading anxiety — just straightforward, wholesome cooking. Serve it in wide bowls with a scatter of fresh parsley and plenty of that glossy, spiced broth ladled over the top.
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Pat the lamb shanks completely dry with paper towels and season all over with 1 tsp of the salt.
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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