Chicken 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 very little hands-on effort. The shanks get rubbed with turmeric and ginger before a proper sear in coconut oil, building a rich crust that pays dividends 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 a savory depth that feels genuinely restaurant-worthy. Carrots, parsnips, and celery soak up all of that flavor as they cook low and slow alongside the meat, so you get a complete, hearty dish in one pot. Fresh rosemary and thyme tucked around the shanks round everything out with an herby, aromatic note that lingers in every bite. This is the kind of recipe that rewards patience — by the time you lift the lid, the meat is practically melting away from the bone and the sauce is silky and complex. Finish with a scatter of fresh parsley and serve straight from the slow cooker for a showstopper dinner that required surprisingly little fuss.
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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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