Dairy Free Crockpot Lamb Shanks with Rosemary
Slow-braised lamb shanks are the kind of meal that makes a whole house smell incredible, and this crockpot version delivers that deep, fall-off-the-bone tenderness without any dairy in sight. The braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos, which creates a rich, slightly tangy sauce that tastes like it took far more effort than it actually did. Turmeric, ground ginger, and fresh grated ginger layer in warmth and complexity, while the rosemary and thyme sprigs perfume everything as it slowly cooks down over eight hours. Carrots, parsnips, and celery soak up all that braising goodness and become meltingly soft alongside the meat, so you get a full, satisfying meal from a single pot. Searing the shanks first in coconut oil before they go into the slow cooker is the step that makes the biggest difference — those deeply browned surfaces add a savory depth that carries through every bite. It's the kind of recipe that rewards patience, and when you lift the lid and see the meat pulling away from the bone, you'll know it was absolutely 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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