Barley 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 that deep, fall-off-the-bone tenderness with almost no hands-on effort. The shanks get rubbed with turmeric, ground ginger, and sea salt before a proper sear in coconut oil, building a rich crust that pays off big once the slow cooker works its magic. Pomegranate juice and apple cider vinegar bring a bright, slightly tangy depth to the braising liquid, balanced by coconut aminos and a full two cups of bone broth for a sauce that's genuinely complex. Carrots, parsnips, and celery soak up all of that flavor alongside the meat, so you get a complete, hearty meal in one pot. Every ingredient here is straightforward and grain-free, which means there's no need to scrutinize labels for hidden grain-based additives or thickeners that can sneak into store-bought broths and sauces. Fresh rosemary and thyme tucked around the shanks round out the aroma, and a scatter of flat-leaf parsley at the end keeps things feeling bright and restaurant-worthy. This is the kind of low-effort, high-reward dinner that earns serious compliments at the table.
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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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