Gluten 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, sea salt, and ground ginger before a proper sear in coconut oil, building a rich crust that pays dividends once the slow cooker does its thing for eight hours. Pomegranate juice and apple cider vinegar bring a bright, slightly tangy backbone to the braising liquid, while coconut aminos add savory depth without any soy or wheat in sight. Carrots, parsnips, and celery soak up all those drippings alongside the meat, so you get a built-in side dish swimming in flavor. Fresh rosemary and thyme sprigs tucked around the shanks round everything out with herby, aromatic warmth. Every ingredient here is naturally free of gluten, so there's no need to audit labels or swap anything out — it's just clean, honest cooking from start to finish. Ladle the braising liquid generously over the platter and finish with a handful of fresh parsley for a dinner that looks and tastes genuinely impressive.
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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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