Seed Oil 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, sea salt, and ground ginger before a proper sear in coconut oil — that step alone builds a rich, caramelized crust that sets the flavor foundation for everything that follows. Pomegranate juice, apple cider vinegar, bone broth, and coconut aminos create a braising liquid that is tangy, savory, and just a little sweet, soaking into the carrots, parsnips, and celery as everything cooks low and slow. Coconut oil is the only fat used here, so there are no hidden vegetable or seed oils lurking in the pan — just clean, whole-food ingredients from start to finish. Fresh rosemary and thyme tucked around the shanks perfume the broth beautifully, and by the time the lid comes off, the meat is practically melting away from the bone. It's the kind of impressive, deeply satisfying dinner that looks like you spent all day in the kitchen, even though your slow cooker did most 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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