Turkey Free Crockpot Herb-Braised Lamb Shanks
Few things are as satisfying as lifting the lid on a slow cooker to find fall-off-the-bone lamb swimming in a deeply fragrant, jewel-toned broth. These shanks get their richness from a braising liquid built on pomegranate juice, bone broth, and coconut aminos, with warm spices like turmeric, ginger, and Ceylon cinnamon layering in a complexity that tastes like it took far more effort than it did. A hard sear in coconut oil before everything goes into the slow cooker is the move that locks in that gorgeous caramelized crust and builds real depth in the final dish. Carrots, parsnips, and sweet potato soak up all that braising liquid over eight hours on low, turning tender and almost sweet against the savory lamb. Because the whole recipe leans on whole-food ingredients with no processed shortcuts, you never have to second-guess what's actually in the pot. It's a naturally crowd-pleasing centerpiece that sidesteps poultry entirely without sacrificing any of the hearty, slow-cooked comfort you're after. Ladle everything into wide bowls, hit it with a handful of fresh parsley, and watch it disappear.
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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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