Soy Free Crockpot Lamb Shanks with Rosemary
Few things are as satisfying as fall-off-the-bone braised meat, and this slow cooker version delivers exactly that kind of deep, hearty comfort. The shanks get rubbed with turmeric, ground ginger, and sea salt before being seared until deeply browned, building a rich crust that pays off big once the slow cooker works its magic over eight hours. Pomegranate juice, apple cider vinegar, bone broth, and coconut aminos form a braising liquid that is tangy, savory, and just a little sweet — no soy-based sauces needed anywhere in the recipe. Coconut aminos do all the heavy lifting that soy sauce typically would, giving you that umami depth without any of the concern around hidden soy. Carrots, parsnips, and celery soak up the braising liquid as they cook, turning into tender, flavor-packed bites that round out the dish beautifully. Fresh rosemary and thyme tucked around the shanks perfume the whole pot, and a scatter of flat-leaf parsley at the end keeps things bright and fresh. This is the kind of low-effort, high-reward meal that makes the slow cooker feel like the best appliance you own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!