Sesame 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 and ginger before a proper sear in coconut oil, building a rich crust that pays off big once the slow cooker works its magic over eight hours. Pomegranate juice and apple cider vinegar bring a subtle sweet-tart brightness to the braising liquid, while coconut aminos add savory depth — no soy, no sesame, no shortcuts. Carrots, parsnips, and celery soak up all that fragrant broth alongside the meat, so you get a complete, satisfying dish in one pot. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the usual suspects that sneak into braised meat dishes — every ingredient here is straightforward and easy to verify. Fresh rosemary and thyme tie everything together with an herby, almost rustic elegance that feels genuinely special for a weeknight or a slow Sunday. Finish with a scatter of flat-leaf parsley and ladle that gorgeous braising liquid generously over the top.
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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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