Artificial Food Coloring Free Crockpot Lamb Shanks with Rosemary
Slow-braised lamb shanks are the kind of meal that makes a whole house smell incredible, and this crockpot version delivers that deep, fall-off-the-bone tenderness with almost no hands-on effort. Every ingredient here is completely clean and naturally free of synthetic dyes — no bottled sauces, no pre-mixed spice packets, no shortcuts that sneak in unwanted additives. The braising liquid is built from 100% pomegranate juice, apple cider vinegar, bone broth, and coconut aminos, which means the rich, complex flavor comes entirely from real food. Turmeric, ground ginger, fresh grated ginger, and a generous handful of rosemary and thyme do the heavy lifting on aromatics, layering warmth and earthiness into every bite. Carrots, parsnips, and celery cook low and slow right alongside the meat, soaking up all that savory braising liquid until they're meltingly tender. Searing the shanks before they go into the slow cooker builds a gorgeous crust and adds another dimension of flavor that makes this feel truly restaurant-worthy. Finish with a scatter of fresh parsley and you've got a stunning, wholesome centerpiece dish that doesn't compromise on a single thing.
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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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