MSG 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 without any fuss. The braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — all naturally free from added glutamates — so every drop of that rich, glossy sauce is clean and full of real flavor. Turmeric, ground ginger, fresh grated ginger, and a generous hit of garlic layer in warmth and complexity, while rosemary and thyme do their slow-cooked magic over eight hours. Carrots, parsnips, and celery soak up the braising liquid and become meltingly tender alongside the meat, making this a true one-pot dinner. Searing the shanks before they go into the slow cooker is the move that takes this from good to genuinely restaurant-worthy — those browned edges add a savory depth that no shortcut can replicate. A scatter of fresh parsley at the end brightens everything up just before serving. If you've been searching for a showstopper that fits a no-added-MSG lifestyle without sacrificing an ounce of indulgence, this is it.
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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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