Paraben 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, ground ginger, and sea salt before being seared until deeply browned — that step alone builds a richness that carries through every bite. Pomegranate juice, apple cider vinegar, coconut aminos, and bone broth form a braising liquid that's complex and slightly tangy, while fresh rosemary and thyme weave in an herby, aromatic backbone. Carrots, parsnips, and celery soak up all of that flavor as everything cooks low and slow for eight hours, turning the whole pot into something genuinely special. Because every ingredient here is whole and unprocessed — no packaged sauces, no synthetic additives, no preservatives hiding in a store-bought shortcut — you have complete control over what goes into the dish. That matters a lot when you're navigating sensitivities to synthetic compounds commonly found in processed condiments and flavoring blends. A scatter of fresh parsley at the end brightens the plate, and the braising liquid doubles as a gorgeous, ready-made sauce to spoon over everything at the table.
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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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