Shellfish Free Crockpot Lamb Shanks with Rosemary
Few things satisfy quite like fall-off-the-bone lamb that has been slowly coaxing itself into tenderness all day while you go about your life. These shanks get rubbed with a warm blend of turmeric and ginger before being seared until deeply browned, building a rich, caramelized crust that sets the flavor foundation for everything that follows. The braising liquid is genuinely special — pomegranate juice, apple cider vinegar, coconut aminos, and bone broth come together into something deeply savory with a subtle fruity brightness that plays beautifully against the earthy rosemary and thyme. Chunky carrots, parsnips, and celery soak up all of that liquid as they cook, so you get a full, hearty meal in one pot. Because every ingredient here is straightforward and whole-food based, there's no need to scrutinize labels for hidden seafood-derived additives or shellfish-based flavor enhancers that sometimes sneak into sauces and broths. Just set the slow cooker to low, walk away for eight hours, and come back to a kitchen that smells absolutely incredible. A scatter of fresh parsley over the top before serving is all the finishing touch this stunning dish needs.
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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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