Lactose Free Crockpot Lamb Shanks with Rosemary
Slow-braised lamb shanks are the kind of meal that makes a 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, which means every drop is completely free of dairy — no butter, no cream, no hidden milk solids to worry about. Turmeric, ground ginger, and fresh grated ginger give the spice rub real warmth and complexity, while the rosemary and thyme slowly perfume the meat over eight hours of low, gentle cooking. Carrots, parsnips, and celery go into the pot alongside the shanks and soak up all that savory braising liquid, so you get a built-in side dish with almost zero extra work. Searing the shanks first in coconut oil before they go into the slow cooker is the move that takes this from good to genuinely restaurant-worthy — those browned edges add a richness that carries through the entire dish. A scatter of fresh parsley at the end brightens everything up just before serving. It's the kind of deeply satisfying, crowd-pleasing dinner that happens to work beautifully for anyone avoiding lactose without ever feeling like a compromise.
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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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