Lupin 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 shanks get rubbed with turmeric, ground ginger, and sea salt before a proper sear in coconut oil — that step builds a rich, caramelized crust that pays off in every bite. Pomegranate juice and apple cider vinegar go into the braising liquid alongside bone broth and coconut aminos, creating a sauce that's tangy, slightly sweet, and genuinely complex. Carrots, parsnips, celery, and a generous amount of garlic round out the pot, so you get a full, hearty meal in one vessel. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume-family flour that sneaks into so many packaged sauces, gravies, and spice blends — every ingredient here is whole and straightforward. Eight hours on low does all the heavy lifting, and by the time you lift that lid, the meat is practically melting away from the bone. Finish with a scatter of fresh parsley and ladle that gorgeous braising liquid right over the top.
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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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