BHA & BHT 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. The shanks get rubbed with sea salt, turmeric, and ground ginger before a proper sear in coconut oil — that step builds a rich, caramelized crust that pays off big in the final dish. Pomegranate juice, apple cider vinegar, bone broth, and coconut aminos create a braising liquid that's layered and complex without relying on any packaged sauces or condiments that might sneak in unwanted preservatives. For anyone avoiding BHA and BHT, that matters more than it sounds — those additives hide in everything from shelf-stable broths to bottled juices, so using 100% pomegranate juice and a clean or homemade bone broth keeps this recipe genuinely free and clear. Carrots, parsnips, celery, and a full head's worth of garlic soften into the liquid over eight hours, soaking up all that herby, tangy goodness alongside the meat. Fresh rosemary and thyme do the heavy lifting on aromatics, and a handful of flat-leaf parsley at the end brightens the whole platter. It's an impressive centerpiece that happens to be built entirely from whole, recognizable ingredients.
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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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