Gelatin 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 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, which builds a rich, caramelized crust that carries flavor all the way through the long cook. Pomegranate juice and apple cider vinegar bring a bright, slightly tangy backbone to the braising liquid, while coconut aminos add a savory depth that rounds everything out beautifully. Carrots, parsnips, and celery soak up all those layered juices as they cook low and slow alongside the meat, so you get a full, satisfying meal in one pot. For anyone navigating a gelatin-free lifestyle, this recipe is worth bookmarking — the braising liquid is built entirely from whole ingredients and a clean bone broth, with no thickeners, gelling agents, or packaged shortcuts hiding in the mix. Fresh rosemary and thyme do the heavy lifting on aromatics, and a scatter of flat-leaf parsley at the end keeps things feeling bright and restaurant-worthy. It's the kind of deeply comforting, crowd-pleasing dish that looks far more impressive than the effort it actually takes.
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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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