Yeast Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb that has spent hours in a slow cooker, slowly surrendering to a fragrant, spiced broth until it practically falls off the bone. This braise layers pomegranate juice, apple cider vinegar, bone broth, and coconut aminos into a braising liquid that is rich, slightly tangy, and warmly spiced with turmeric, ginger, and Ceylon cinnamon — no wine, no beer, no yeast-derived ingredients anywhere in the pot. Carrots, parsnips, and sweet potato soak up all of that flavor as they cook, turning the whole slow cooker into a one-pot meal that needs almost nothing else. The sear at the start is worth every extra minute — getting that deep brown crust on the shanks before they go in builds a savory depth that carries through the entire dish. Fresh thyme and rosemary do the aromatic heavy lifting without any fermented shortcuts, which is exactly what makes this recipe so easy to trust. By the time you lift the lid after eight hours, the meat is fork-tender, the broth is glossy and complex, and a handful of fresh parsley is all it takes to finish the bowls beautifully.
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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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