Pecan 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, which builds a rich, savory base that carries through every bite. Pomegranate juice and apple cider vinegar bring a subtle brightness to the braising liquid, while coconut aminos and bone broth round everything out into something genuinely complex and satisfying. Carrots, parsnips, and celery cook low and slow right alongside the meat, soaking up all that fragrant liquid so nothing goes to waste. Fresh rosemary and thyme sprigs tucked around the shanks add an herby, aromatic note that feels effortlessly elegant. The whole thing is completely free from tree nuts, so there's no need to scan labels or worry about what's hiding in a store-bought sauce or spice blend. Finish with a scatter of fresh parsley and serve straight from the slow cooker for a dinner that looks and tastes like you spent all day in the kitchen — because technically, you did, just without any of the work.
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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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