Shellfish Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb shanks that have been slowly coaxed into falling-off-the-bone tenderness, and this crockpot version delivers exactly that with almost no hands-on effort. 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 warm, aromatic depth that makes the whole kitchen smell incredible. Coconut aminos add a subtle savory note without any soy, and bone broth keeps everything luscious and nourishing as it slow-cooks for eight hours. Carrots, parsnips, and sweet potato soak up all those braising juices from underneath the shanks, turning into tender, flavor-saturated bites that are just as good as the lamb itself. Searing the shanks first in coconut oil before they go into the slow cooker is the step that takes this from good to genuinely restaurant-worthy — that deep brown crust locks in flavor and gives the finished dish a gorgeous color. Everything here is straightforward pantry and produce, so there's no need to scan labels or second-guess what's in the pot. Serve it in wide bowls with a generous ladle of the broth and a scatter of fresh parsley, and it's the kind of meal that earns serious compliments.
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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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