Nightshade 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. Avoiding nightshades can feel limiting when it comes to hearty braises — so many classic recipes lean on tomatoes or peppers for body and acidity — but this one builds serious depth through a completely different route. Pomegranate juice and apple cider vinegar bring a bright, fruity tang to the braising liquid, while coconut aminos add a savory richness that rounds everything out beautifully. Turmeric, ground ginger, and fresh grated ginger layer in warmth and complexity, and the rosemary and thyme perfume the whole pot as it slowly cooks down. Carrots, parsnips, and celery soak up all that braising liquid and become meltingly tender alongside the meat, so you get a full, satisfying meal straight from the slow cooker. Searing the shanks before they go in is the one step worth not skipping — that deep brown crust is where so much of the flavor lives. Finish with a scatter of fresh parsley and ladle the glossy braising juices generously over everything before serving.
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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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