Nutmeg 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, building a rich, caramelized crust that pays off big once the slow cooker works its magic over eight hours. Pomegranate juice and apple cider vinegar bring a bright, slightly tangy backbone to the braising liquid, while coconut aminos and bone broth round everything out into something genuinely complex. Carrots, parsnips, and celery soak up all those savory juices alongside the meat, so you get a built-in side dish without any extra work. Many warming spice blends lean heavily on nutmeg, but this recipe skips it entirely — the turmeric, ginger, rosemary, and thyme do more than enough to create bold, layered flavor. It's the kind of dish that looks and tastes like you spent all day in the kitchen, even though the slow cooker did most of the heavy lifting. Finish with a scatter of fresh parsley and serve straight from the pot for a dinner that's equal parts impressive and effortless.
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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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