Nitrate & Nitrite Free Crockpot Lamb Shanks with Rosemary
Slow-braised lamb shanks are the kind of deeply satisfying, fall-off-the-bone meal that feels like it took serious effort — but the slow cooker does most of the heavy lifting here. The braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos, which means every drop of flavor comes from real, whole ingredients rather than processed shortcuts that often sneak in unwanted additives. Turmeric, ground ginger, and fresh grated ginger layer warmth into the meat from the very first rub, while rosemary and thyme perfume the entire braise as it slowly works its magic over eight hours. Carrots, parsnips, and celery soak up all of that savory, slightly tangy liquid and become meltingly tender alongside the shanks — so you've got a complete, gorgeous meal in one pot. Searing the lamb before it goes into the slow cooker is the step that makes the difference, building a deep, caramelized crust that gives the finished dish real restaurant-worthy richness. For anyone navigating cured meats and processed broths that routinely contain preservatives, this recipe leans on a clean homemade or compliant bone broth and lets bold aromatics carry the flavor instead. A scatter of fresh parsley at the end brightens the whole platter and makes it look as impressive as it tastes.
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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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