Pregnancy Friendly Crockpot Lamb Shanks with Rosemary
Slow-cooked lamb shanks are the kind of deeply satisfying meal that feels like a reward at the end of a long day, and this crockpot version delivers fall-off-the-bone tenderness with almost no hands-on effort. The braising liquid is built from pomegranate juice, bone broth, apple cider vinegar, and coconut aminos — no wine, no alcohol, just rich, layered flavor that's completely safe to enjoy during pregnancy. Turmeric and fresh ginger bring gentle warmth and anti-inflammatory benefits, while the carrots, parsnips, and celery become meltingly soft after eight hours in the slow cooker. Searing the shanks first is the one step worth not skipping — those deeply browned edges create a savory depth that carries through every bite of the finished dish. The internal temperature check at 195°F means you can serve with total confidence that the lamb is cooked through, which matters when you're being extra careful about food safety. Ladle the glossy braising liquid and vegetables right over the shanks, finish with a handful of fresh parsley, and dinner is genuinely impressive without the stress.
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Learn more →Ingredients
4 servings
- 4 bone-in lamb shanks (about 1 lb each)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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