Carrageenan 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 in layers of flavor once the slow cooker works its magic over eight hours. Pomegranate juice and apple cider vinegar bring a bright, slightly tangy backbone to the braising liquid, balanced by coconut aminos and bone broth for something genuinely complex. Carrots, parsnips, and celery soak up all of that savory goodness alongside the meat, so you get a complete, satisfying dish in one pot. For anyone navigating carrageenan concerns, the ingredient list here is refreshingly clean — no processed dairy, no thickeners, and no store-bought shortcuts that tend to sneak in additives. Using a homemade or carefully sourced AIP-compliant bone broth keeps the whole recipe on solid ground without sacrificing any of the richness you'd expect from a long braise. Finish it with a scatter of fresh parsley and you have a centerpiece-worthy dinner that looks far more complicated than it actually is.
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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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