Seeds Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb shanks that have spent hours in a slow cooker, and this herb-braised version delivers fall-off-the-bone tenderness with a broth that smells absolutely incredible. Pomegranate juice and apple cider vinegar bring a subtle tartness that balances the richness of the meat, while warm spices like turmeric, ginger, and Ceylon cinnamon give the whole dish a gently exotic depth. Carrots, parsnips, and sweet potato soak up all that braising liquid and become impossibly soft and flavorful alongside the lamb. Every single ingredient here is naturally free from seeds, so there's no need to scrutinize labels or swap anything out — it just works as written. Searing the shanks before they go into the slow cooker is the one step that makes a real difference, building a deep brown crust that adds layers of savory flavor to the finished broth. Coconut aminos and bone broth round out the liquid base without introducing anything problematic, keeping the dish clean and wholesome from start to finish. Ladle everything into wide bowls, scatter over some fresh parsley, and let the broth do the talking.
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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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