Directions
In a large skillet over medium-high heat, melt the coconut oil.
Sear the lamb shanks on all sides until deeply golden brown, then transfer them to your slow cooker.
Reduce the heat to medium.
In the same skillet, sauté the chopped onion, crushed garlic, and ground ginger for 2-3 minutes until fragrant and softened.
Stir in the salt, black pepper, red chili flakes, oregano, and thyme, cooking for another 30 seconds to toast the spices and release their aroma.
Pour the spice and onion mixture over the lamb shanks in the slow cooker.
Add the beef broth, chopped basil, and lemon zest.
Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the lamb is completely tender and easily pulls away from the bone.
Serve the lamb shanks warm, spooning the delicious broth from the slow cooker over the top.
Don't skip the sear! Browning the lamb shanks before slow cooking creates a deep, caramelized flavor base that you can't get from just braising.
After sautéing the aromatics, pour a splash of the beef broth into the hot skillet and scrape up any browned bits from the bottom.
Pour this flavorful liquid into the slow cooker to add even more depth to your sauce.
