Legume 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 turmeric, ground ginger, and sea salt before being seared until deeply browned — that step alone builds a flavor foundation that carries through every bite. Pomegranate juice, apple cider vinegar, bone broth, and coconut aminos create a braising liquid that is rich, slightly tangy, and beautifully complex without relying on any legume-based ingredients or sauces. Carrots, parsnips, celery, and a generous amount of garlic round out the pot, soaking up all those savory juices as they cook low and slow for eight hours. Fresh rosemary and thyme sprigs tucked around the shanks add an herby, aromatic note that feels genuinely restaurant-worthy. This is the kind of recipe that works just as well for a relaxed Sunday dinner as it does for impressing guests, and every component is straightforward and easy to source without scanning labels for hidden bean flours or legume derivatives.
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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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