Hazelnut 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 a warming blend of turmeric and ginger before being seared until deeply browned, which builds a rich, savory foundation before the slow cooker even turns on. Pomegranate juice and apple cider vinegar bring a bright, slightly tangy sweetness to the braising liquid, while coconut aminos and bone broth round everything out into something genuinely complex. Carrots, parsnips, and celery soak up all those flavors as they cook low and slow alongside the meat, so you get a built-in side dish with zero extra work. Fresh rosemary and thyme tucked around the shanks add that classic herby aroma that makes this feel like a proper Sunday roast — without any of the fuss. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can serve this confidently to guests with sensitivities without having to second-guess a single component. Finish with a scatter of fresh parsley and ladle that gorgeous braising liquid right over the top for a dinner that looks as impressive as it tastes.
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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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