Honey 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 braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos, so every drop of it is rich, tangy, and completely free of any sweetener — no honey, no maple syrup, nothing added. Turmeric, ground ginger, and a generous rub of sea salt go onto the shanks before they get a proper sear in coconut oil, which locks in that gorgeous crust before the slow cooker does its magic. Carrots, parsnips, celery, and a full head's worth of garlic cook down into the braising liquid alongside fresh rosemary and thyme, turning the whole pot into something that tastes like it took far more skill than it actually did. After eight hours on low, the meat pulls away from the bone effortlessly and the vegetables are meltingly soft, soaking up all that savory, herb-laced broth. A scatter of fresh parsley over the top at the end keeps things bright and a little elegant. This is genuinely one of those set-it-and-forget-it dinners that feels like a special occasion without any of the stress.
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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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