Xanthan Gum Free Crockpot Herb-Braised Lamb Shanks

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

5.0

(16)

Xanthan Gum Free Crockpot Herb-Braised Lamb Shanks

Few things satisfy quite like lamb shanks that have been slowly coaxed into falling-off-the-bone tenderness over hours of gentle heat. This crockpot braise layers pomegranate juice, bone broth, coconut aminos, and warm spices — turmeric, ginger, and Ceylon cinnamon — into a braising liquid that's deeply aromatic and naturally rich without any thickeners or additives. That's the quiet win here: so many slow-cooker recipes lean on packaged seasoning blends or sauces that sneak in xanthan gum as a stabilizer, but every single ingredient in this one is whole and straightforward. Searing the shanks first in coconut oil builds a gorgeous crust and locks in flavor before the slow cooker does its long, unhurried work. The carrots, parsnips, and sweet potato soak up all that spiced, tangy broth and become almost jammy by the time everything is done. A scatter of fresh parsley at the end brightens the whole bowl and cuts through the richness just enough. It's the kind of meal that makes the house smell incredible all day and tastes even better than it looks.

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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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