Eggless 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 with almost no hands-on effort. The shanks get rubbed with turmeric and ginger before a proper sear in coconut oil, building a rich crust that pays off big 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, while bone broth and coconut aminos round everything out into something genuinely complex. Carrots, parsnips, and celery soak up all of that savory goodness alongside the meat, so you get a full, satisfying meal from a single pot. Because the entire dish is built around whole ingredients — meat, vegetables, aromatics, and pantry staples — there's nothing here that relies on eggs or egg-based binders, which can sneak into spice blends, broths, or sauces in store-bought versions. Fresh rosemary and thyme tucked around the shanks add an herby, almost floral note that makes the finished dish feel restaurant-worthy. Finish with a scatter of flat-leaf parsley and serve straight from the slow cooker for a dinner that looks and tastes like you spent all day in the kitchen — because technically, you did, just hands-free.
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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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