Fructose 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 deep, fall-off-the-bone tenderness with almost no hands-on effort. The braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — a combination that creates a rich, savory-tart sauce without relying on high-fructose ingredients or sweeteners that can sneak into store-bought sauces and marinades. Carrots, parsnips, and celery cook right alongside the meat, soaking up all that aromatic goodness while the rosemary and thyme do their slow, fragrant work. Searing the shanks first in coconut oil before they go into the slow cooker is the step that takes this from good to genuinely restaurant-worthy — those browned edges add a layer of flavor that the long braise then carries all the way through. The spice rub of turmeric, ground ginger, and sea salt keeps things warming and complex without any problematic additives. It's a genuinely satisfying centerpiece dish that proves eating with fructose in mind doesn't mean sacrificing comfort or bold flavor.
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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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