Wheat Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as fall-off-the-bone lamb that has been slowly coaxed into tenderness over hours of low, gentle heat. These braised shanks are surrounded by hearty root vegetables — carrots, parsnips, and sweet potato — that soak up every bit of the rich, aromatic braising liquid as they cook. That liquid is genuinely special: pomegranate juice and apple cider vinegar bring a bright, fruity acidity, while turmeric, ginger, and Ceylon cinnamon layer in warmth that makes the whole kitchen smell incredible. Coconut aminos stand in for soy sauce here, delivering that savory depth without any wheat or gluten concerns — no label-scanning required. Everything gets built in a skillet first, with a proper sear on the lamb and a quick soften of the onion and garlic to develop real flavor before the slow cooker does its long, unhurried work. By the time the lid comes off, the meat is pulling away from the bone and the broth has transformed into something you'll want to spoon up every last drop of. Scatter some fresh parsley over the top and serve it straight from the pot — this is the kind of meal that feels like a serious occasion even on a regular weeknight.
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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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