Seeds 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 are rubbed with turmeric, ground ginger, and sea salt before getting a proper sear, which builds a rich, caramelized crust that carries through every bite of the long braise. Pomegranate juice and apple cider vinegar bring a bright, slightly tangy depth to the braising liquid, balanced by coconut aminos and bone broth for a savory, layered sauce that practically makes itself. Carrots, parsnips, and celery soak up all those flavors as they cook low and slow alongside the meat, turning into tender, glossy vegetables that are just as satisfying as the lamb itself. For anyone navigating a seeds-free lifestyle, this recipe is a genuinely easy win — every ingredient is naturally free of seeds, with no specialty swaps or label-checking anxiety required. Fresh rosemary and thyme do the heavy aromatic lifting, so the dish feels complex and restaurant-worthy without relying on any spice blends that might sneak in unwanted ingredients. Finish it with a scatter of fresh parsley and ladle that gorgeous braising liquid right over the top — it's the kind of dinner that earns serious compliments.
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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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