Cinnamon 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 braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos, which creates a rich, slightly tangy sauce that's genuinely complex without leaning on any warming spices that could be a problem. Turmeric and ginger do all the heavy lifting in the spice rub, giving the lamb a gorgeous color and earthy depth that pairs beautifully with the sweetness of the carrots and parsnips. Searing the shanks first in coconut oil is the one step worth not skipping — those browned edges translate directly into flavor once everything slow-cooks together for eight hours. Fresh rosemary and thyme tucked around the meat infuse the whole pot with herby, aromatic notes that feel luxurious but require zero fuss. It's the kind of recipe that looks like you spent all day in the kitchen, even though your slow cooker did almost everything.
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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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