In a bowl, combine the salt, pepper, and coconut flour, and mix to combine. Toss each lamb shank in the flour mixture until coated.

In a large skillet, heat the oil over medium heat. When hot, add the lamb shanks and sear on all sides until browned (about 10 minutes). Place them into a 6-quart slow cooker.

Add the chicken bone broth, dill sprigs, garlic, onion, and lemon. Cover and cook on HIGH until the lamb is tender (about 4 hours). Place just the shanks into shallow bowls, and keep warm.

Place the liquid into a small pot and 2–3 tablespoons into a small bowl. Mix in the arrowroot starch to make a slurry. Add the slurry to the pot, and cook until the starch is dissolved and the juices thicken (about 5 minutes). Add 1 tablespoon chopped dill and lemon juice, and season with salt.

Spoon the juices over the lamb shanks and sprinkle with the pine nuts and the remaining dill. Serve with cauliflower rice. Enjoy!