Soy 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 over a long, unhurried braise. This crockpot version layers carrots, parsnips, and sweet potato beneath the meat, so the whole pot becomes a complete, hearty meal by the time dinner rolls around. The braising liquid is where the real magic happens — pomegranate juice and apple cider vinegar bring brightness and a subtle tang, while turmeric, ginger, and Ceylon cinnamon give the broth a warmly spiced, almost North African depth. Coconut aminos stand in for soy-based sauces, delivering that savory, umami backbone without any soy whatsoever, which can be genuinely hard to find in a slow-cooker braise recipe. A quick sear in coconut oil before everything goes into the slow cooker builds a gorgeous crust and locks in flavor that makes the finished dish taste like it came from a serious restaurant kitchen. Fresh thyme and rosemary steep into the liquid for hours, and a handful of flat-leaf parsley at the end keeps things bright and fresh. Whether you're cooking for a crowd or just want leftovers that get better the next day, this is the kind of low-effort, high-reward recipe that earns a permanent spot in the rotation.
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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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