Caffeine 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 and ginger before a proper sear, building a rich crust that pays off big once the slow cooker works its magic over eight hours. Pomegranate juice and apple cider vinegar create a braising liquid that's bright and complex, while bone broth and coconut aminos add savory depth that makes the sauce taste like it took far more effort than it did. Carrots, parsnips, and celery soak up all of that flavor as they cook alongside the meat, so you've got a full, satisfying meal in one pot. Everything here is naturally free of coffee, tea, and other stimulants — no swaps needed, no label-reading required, just wholesome ingredients doing exactly what they're supposed to do. Fresh rosemary and thyme round out the aromatics, and a scatter of flat-leaf parsley at the end keeps things feeling bright and restaurant-worthy. This is the kind of recipe you set up in the morning and come home to something that tastes like a serious Sunday dinner.
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!