Seed Oil Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb shanks that have been low-and-slow braised until the meat practically slides off the bone, and this crockpot version delivers exactly that kind of fall-apart tenderness. Coconut oil handles all the searing and sautéing here, so there's no canola, soybean, or vegetable oil anywhere in the pot — just clean, stable fat that can handle the high heat needed to build that gorgeous crust on the outside of each shank. The braising liquid is where things get genuinely interesting: pomegranate juice, apple cider vinegar, bone broth, and coconut aminos come together with turmeric, ginger, and Ceylon cinnamon to create something warm, slightly tangy, and a little exotic. Carrots, parsnips, and sweet potato soak up all of that spiced broth as they cook, turning into soft, flavor-saturated bites that round out the meal beautifully. Fresh thyme and rosemary steep into the liquid throughout the long cook, adding an herby backbone that keeps the whole dish grounded and savory. Once everything is ladled into wide bowls with a generous pour of the braising broth and a scatter of fresh parsley, it looks and tastes like something that took serious effort — even though your slow cooker did most of the work.
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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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