Yeast 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 builds a rich, caramelized crust that pays off big in the final dish. Pomegranate juice, apple cider vinegar, bone broth, and coconut aminos form a braising liquid that is bold, slightly tangy, and naturally free of any fermented or yeast-derived ingredients. Carrots, parsnips, celery, and a generous amount of garlic cook down alongside the meat, soaking up all that savory depth while the rosemary and thyme perfume everything beautifully. For anyone navigating a yeast-free approach, this recipe sidesteps the usual pitfalls — no wine, no soy sauce, no store-bought stocks with hidden additives — just clean, whole-food ingredients doing all the heavy lifting. After eight hours on low, the meat pulls away from the bone effortlessly and the braising liquid becomes a glossy, vegetable-studded sauce you'll want to spoon over everything. A scatter of fresh parsley at the end keeps it bright, and the whole platter looks genuinely impressive for how little active cooking it requires.
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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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