Mustard 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 a warming blend of turmeric and ginger before being seared until deeply browned, building a rich, savory crust that carries through every bite. Pomegranate juice and apple cider vinegar create a braising liquid that's bright and complex, while coconut aminos and bone broth add body and depth without a drop of anything that could trigger a mustard sensitivity. Carrots, parsnips, and celery soak up all those layered flavors as they cook low and slow alongside the meat, turning into something far more than a simple side. Many store-bought sauces, marinades, and spice blends sneak mustard in as a hidden ingredient, so building the flavor base entirely from whole spices, fresh aromatics, and clean pantry staples keeps this completely worry-free. Eight hours on LOW does the heavy lifting, and by the time you lift that lid, the meat is practically melting away from the bone. A scatter of fresh parsley over the top is the only finishing touch this stunning dish really needs.
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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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