Breastfeeding Friendly Crockpot Lamb Shanks with Rosemary
Slow-braised lamb shanks are the kind of meal that feels deeply nourishing, which is exactly what your body needs when you're feeding a new baby. The combination of bone broth, turmeric, fresh ginger, and a rainbow of root vegetables makes this dish genuinely restorative — not just comforting in a cozy way, but rich in the kind of wholesome, real-food ingredients that support recovery and energy. Pomegranate juice and apple cider vinegar give the braising liquid a subtle brightness that balances the richness of the lamb beautifully. Everything goes into the slow cooker after a quick sear, so you can set it in the morning and come back to fork-tender meat that practically falls off the bone. The ingredient list is clean and straightforward — coconut oil, coconut aminos, and a homemade or compliant bone broth mean you're not guessing about what's in your dinner. Garlic, rosemary, and thyme fill the house with an aroma that makes the whole thing feel like a special occasion, even on a regular Tuesday. Serve it straight from the slow cooker over the braised vegetables with a scatter of fresh parsley, and let the rich, herb-scented sauce do all the talking.
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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)
Can be omittedflat-leaf parsley
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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