Citric Acid 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 without any fuss. Avoiding citric acid can be trickier than it sounds — it hides in broths, condiments, and even spice blends — so building a braise from scratch with clean, whole ingredients is genuinely the smartest move. Here, the braising liquid comes together from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos, giving you a rich, savory-sweet depth that needs absolutely nothing else. The shanks get a turmeric-and-ginger spice rub before a proper sear in coconut oil, which locks in flavor and builds that gorgeous crust before the slow cooker does its thing. Carrots, parsnips, celery, and a generous amount of garlic cook down into the liquid, turning the whole pot into something that feels almost like a stew and a roast at once. Fresh rosemary and thyme do the heavy lifting on aromatics, and a handful of flat-leaf parsley at the end keeps everything bright. It's the kind of low-effort, high-reward dinner that earns serious compliments at the table.
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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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