High Fructose Corn Syrup 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 100% pomegranate juice, bone broth, apple cider vinegar, and coconut aminos — every ingredient is naturally free of high fructose corn syrup, so there's no label-squinting required. That's a bigger deal than it sounds, since bottled sauces, store-bought broths, and even some fruit juices are notorious for sneaking in sweeteners you didn't ask for. Here, the sweetness comes entirely from the pomegranate juice and the slow-cooked carrots and parsnips, which mellow beautifully over those long, low hours in the slow cooker. A rub of turmeric, ground ginger, and sea salt gives the shanks a warm, aromatic crust before they're seared to a deep brown — that step alone is worth the extra pan. Fresh rosemary, thyme, and a generous amount of garlic round out the braise with herby, savory complexity that tastes like it took far more effort than it did. Scatter a little fresh parsley over the top before serving and you've got a showstopper dinner that's as clean as it is satisfying.
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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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