Emulsifier 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 with almost no hands-on effort. The braising liquid is built entirely from whole, recognizable ingredients — pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — so there's nothing hidden in the pot that could sneak in unwanted additives. That matters more than it sounds, because so many store-bought sauces, broths, and condiments quietly rely on emulsifiers to achieve their smooth, shelf-stable texture. Here, the richness comes naturally from the long, low cook and the collagen melting out of the bone-in shanks themselves. Turmeric, ground ginger, fresh grated ginger, and a generous handful of rosemary and thyme do all the heavy lifting on flavor, while carrots, parsnips, and celery soak up the braising juices into something almost sweet and savory at once. Searing the shanks first in coconut oil builds a crust that keeps the meat juicy through the full eight-hour cook, and the final ladle of vegetables and braising liquid over the platter makes it look genuinely impressive. A scatter of fresh parsley at the end is optional, but it adds a bright pop of color that makes this feel like a proper restaurant-worthy dinner.
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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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