Artificial Flavors Free Crockpot Lamb Shanks with Rosemary
Slow-braised lamb shanks are the kind of meal that makes the whole house smell incredible, and this crockpot version delivers deep, fall-off-the-bone tenderness with almost no hands-on effort. The braising liquid is built entirely from real, whole ingredients — pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — so there's no need to reach for a bottled sauce or seasoning packet that might sneak in unwanted additives. Turmeric, ground ginger, and fresh grated ginger layer in warmth and complexity, while the rosemary and thyme sprigs do their slow, fragrant work over eight hours in the cooker. Carrots, parsnips, and celery soak up all that savory braising liquid and become meltingly soft alongside the meat, making this a genuinely complete one-pot dinner. Searing the shanks before they go into the slow cooker builds a rich, caramelized crust that pays off big in the final flavor. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together 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
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 9 clove garlic
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 cup pomegranate juice (100% juice, no added sugar)
- ¼ cup apple cider vinegar
- 2 cups bone broth (homemade or aip-compliant brand)
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the salt, turmeric, and ground ginger. Pat the lamb shanks thoroughly dry with paper towels, then rub the spice mixture evenly over all surfaces of each shank.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add 2 lamb shanks and sear undisturbed for 3–4 minutes per side, until deeply browned on all sides, about 10–12 minutes total. Transfer to the slow cooker insert and repeat with the remaining 2 shanks.
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