Slow-Cooker Rosemary–Garlic Lamb Shanks over Carrot–Potato Purée
A refined, winter-appropriate slow-cooker entrée: lamb shanks braised until spoon-tender with garlic, onion, and rosemary, served over a silky carrot–potato mash. Feels Michelin-cozy, minimal hands-on time.
Back to full listIngredients
- Simple Truth® Natural Lamb Shank 2 lamb shanks (~1 lb each if possible; adjust to what’s available) $7.99/lb
- Organic Jumbo Yellow Onion 1, sliced $2.19/lb
- Simple Truth Organic® Garlic Bulbs 4 cloves, smashed $2.79 (3 ct)
- Organic Russet Potatoes 10 oz, peeled and chopped $2.29/lb
- Simple Truth Organic® Cut and Peeled Baby Carrots (or whole carrots) 10 oz $2.99 (1 lb)
- Stock (beef or chicken) 1 cup
- Tomato paste (optional) 1 tbsp
- Red wine (optional) 1/2 cup (or use more stock)
- Rosemary (fresh/dried) 1 tsp chopped (or 1/2 tsp dried)
- Olive oil 1 tbsp
- Butter 1 tbsp (for mash)
- Salt and black pepper To taste
- Optional: lemon zest Pinch to finish
Instructions
- Season lamb shanks well with salt and pepper. Heat a skillet over medium-high with 1 tbsp olive oil and brown shanks on all sides (6–8 minutes total).
- Slow cooker: Add sliced onion and smashed garlic to the slow cooker. Place shanks on top. Add 1 cup stock, optional 1/2 cup red wine, optional 1 tbsp tomato paste, and rosemary.
- Cook LOW 7–8 hours (or HIGH 4–5) until very tender.
- Make mash near the end: Boil 10 oz potatoes and 10 oz carrots in salted water until soft, 12–15 minutes. Drain well. Mash with 1 tbsp butter, salt, pepper, and a splash of warm stock from the slow cooker to get it silky.
- Serve: Spoon carrot–potato mash onto plates, top with lamb shanks, and ladle over some braising juices. Finish with optional lemon zest for lift.
Health notes: ~850–1100 kcal per serving (lamb is rich). Great iron and protein; mash adds fiber and potassium.
Drink pairing: Syrah (Washington), GSM blend, or a Rioja-style Tempranillo. For white: a richer Chardonnay can work with braised lamb.