Capsaicin 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 braising liquid is genuinely special — pomegranate juice, apple cider vinegar, coconut aminos, and bone broth come together into a rich, slightly tangy sauce that clings to every bite. Turmeric, ground ginger, and fresh grated ginger build warmth and complexity without any heat, making this a fantastic option for anyone who needs to avoid capsaicin but still wants bold, layered flavor. Carrots, parsnips, and celery soak up all that braising goodness alongside the meat, so you get a complete, satisfying meal straight from the pot. Searing the shanks first in coconut oil is the one step that really earns its place — it creates that gorgeous crust and adds a depth to the sauce that low-and-slow cooking alone can't replicate. After eight hours on low, the meat pulls away from the bone effortlessly, and the whole thing comes together on a platter with a scatter of fresh parsley for a finish that looks far more impressive than the effort required.
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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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