Gut Friendly Crockpot Lamb Shanks with Rosemary
Few things are as deeply satisfying as fall-off-the-bone lamb that has been slowly coaxing itself into tenderness all day while you go about your life. These shanks are rubbed with turmeric, ground ginger, and sea salt before getting a serious sear, which builds a rich, caramelized crust that pays dividends in the final braise. The braising liquid is where things get really interesting — pomegranate juice, apple cider vinegar, bone broth, and coconut aminos come together into something complex and deeply nourishing, with none of the gut-irritating additives that can sneak into store-bought sauces and seasonings. Carrots, parsnips, celery, and a generous amount of garlic round out the pot, softening into the liquid and making the whole dish feel like a complete, wholesome meal. Bone broth and coconut oil keep everything aligned with a whole-foods approach that supports rather than stresses your digestive system. After eight hours on low, the meat pulls away from the bone with almost no effort, and the braising liquid becomes a glossy, herb-scented sauce you'll want to spoon over everything on the plate. A handful of fresh parsley scattered over the top at the end adds a bright, clean finish to what is otherwise a deeply savory, slow-cooked showstopper.
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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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