Black Pepper 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 braising liquid is genuinely special — pomegranate juice, apple cider vinegar, bone broth, and coconut aminos come together into a rich, slightly tangy sauce that clings to every bite. Turmeric, ground ginger, and fresh grated ginger do all the heavy lifting in the spice department, so the dish is anything but bland even without the usual peppercorn punch. For anyone navigating a sensitivity to black pepper, this recipe is a natural fit — every ingredient is straightforward, and there's no seasoning blend or store-bought shortcut hiding a surprise. Searing the shanks before they go into the slow cooker builds a gorgeous crust and adds that savory depth you'd expect from a restaurant braise. Chunky carrots, parsnips, and celery soak up the braising liquid as they cook, turning into tender, flavor-packed bites that round out the whole platter. Finish with a scatter of fresh parsley and you've got a showstopper dinner that looks like it took far more effort than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!