Mushroom 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 and ginger before a proper sear in coconut oil, building a rich, caramelized crust that sets the flavor foundation for everything that follows. Pomegranate juice, apple cider vinegar, and bone broth create a braising liquid that's tangy, savory, and slightly sweet — it reduces into something genuinely special around the carrots, parsnips, and celery. Fresh rosemary and thyme tucked in alongside the shanks perfume the whole dish as it slowly cooks low and slow for eight hours. For anyone navigating a diet that rules out fungi, this recipe is a natural fit — every ingredient is straightforward and plant- or animal-based, with no hidden fillers or fermented additives to second-guess. Coconut aminos add that savory depth that might otherwise come from questionable sauces, keeping the flavor bold and clean. Finish with a scatter of fresh parsley and bring it straight to the table — this is the kind of centerpiece dish that earns serious compliments.
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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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