Sesame Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours slowly braising until it practically melts off the bone, and this crockpot version delivers exactly that kind of fall-apart tenderness. The braising liquid is where the real magic happens — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the meat, while turmeric, ginger, and Ceylon cinnamon layer in a warmth that feels almost exotic without being fussy. Coconut aminos stand in for soy-based sauces, keeping the whole dish free from hidden sesame-adjacent ingredients that can sneak into traditional umami shortcuts. Chunky carrots, parsnips, and sweet potato soak up all that spiced broth as they cook, turning the whole pot into a complete, hearty meal. Searing the shanks first in coconut oil before they go into the slow cooker is the one step worth not skipping — it builds a deep, caramelized crust that gives the finished dish real restaurant-level depth. After eight hours on low, you're rewarded with fork-tender meat, silky vegetables, and a broth so good you'll want to spoon it over everything. A scatter of fresh parsley at the end adds a pop of color and a clean herbal note that cuts right through the richness.
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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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