Walnut 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 genuinely special — 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. Carrots, parsnips, and sweet potato soak up all of that savory, spiced broth as they cook, turning into soft, flavorful bites that round out the meal beautifully. Searing the shanks first in coconut oil before they go into the slow cooker is the move that locks in that gorgeous, caramelized crust — don't skip it. Because every ingredient here is straightforward and whole-food based, there's no need to scrutinize labels for hidden nut-based oils or additives that can sneak into store-bought sauces and broths. A scatter of fresh parsley at the end adds a pop of color and freshness that cuts through the richness just enough. This is the kind of low-effort, high-reward dinner that feels like a special occasion without requiring you to stand over the stove all day.
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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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