Citrus Free Crockpot Lamb Shanks with Rosemary
Few things are as satisfying as fall-off-the-bone lamb that has been slowly coaxing itself into tenderness all day while you go about your life. These shanks get rubbed with a warm blend of turmeric and ginger before being seared until deeply browned, building a rich, savory crust that makes the final dish taste like something from a serious restaurant kitchen. The braising liquid leans on pomegranate juice, bone broth, and coconut aminos for depth and a subtle sweetness — no citrus juice, no citrus zest, nothing that would cause a problem for anyone avoiding that ingredient family. Apple cider vinegar steps in to provide just enough brightness and acidity to balance the richness of the lamb without any orange or lemon in sight. Carrots, parsnips, and celery soak up all of that fragrant liquid over eight hours on low, turning the whole pot into a complete, hearty meal. Fresh rosemary and thyme do the heavy aromatic lifting, so every bite smells and tastes like slow-cooked comfort at its best. Finish with a scatter of flat-leaf parsley and ladle the braising vegetables generously over the top — this one is genuinely worth the wait.
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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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