Slow Cooker Ginger–Soy Lamb Shanks with Bok Choy & Mushrooms

A cozy, hands-off dinner with serious payoff: lamb shanks become fork-tender in a gingery, garlicky broth with bok choy and mushrooms. It feels like a special-occasion braise, but your slow cooker does the work.

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Ingredients

Simple Truth® Natural Lamb Shank 2 shanks (about 2 lb total if possible; use 2 smaller if available) $4.99 sale (reg $8.99)
Organic Ginger Root 1-inch piece, sliced $3.99/lb
Simple Truth Organic® Garlic Bulbs 4 cloves, smashed $1.99
Organic Baby Bok Choy 1 lb, halved $2.99
Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, halved $3.99 (8 oz)
Organic Jumbo Yellow Onion 1/2 onion, sliced $1.49/lb
Soy sauce 3 tbsp
Rice vinegar or apple cider vinegar 1 tbsp
Brown sugar or honey (optional) 1 tsp
Chicken or beef broth 2 1/2 cups
Neutral oil 1 tbsp
Cooked rice or noodles (for serving) 2 portions (about 1 cup cooked each)

Instructions

Prep: Season lamb shanks all over with salt and pepper. Slice ginger, smash garlic, slice onion, halve mushrooms and bok choy.
Brown (stove, optional but recommended): Heat oil in a skillet over medium-high. Brown shanks 3–4 minutes per side until well-colored. Transfer to slow cooker.
Build the braise: Add onion, ginger, garlic, mushrooms, broth, soy sauce, vinegar, and optional sugar to the slow cooker. Stir briefly.
Slow cook: Cover and cook on LOW 6–7 hours (or HIGH 3½–4 hours) until lamb is fork-tender.
Finish bok choy: Add bok choy for the last 15–25 minutes on HIGH (or 25–35 minutes on LOW) until tender but still bright.
Serve: Skim excess fat from the surface if you like. Serve shank and vegetables over rice/noodles with plenty of broth.

Health notes: ~700–900 calories per serving (depends on shank size and rice/noodles choice). High protein and minerals; moderate-to-higher saturated fat from lamb—skim the surface fat if desired.

Drink pairing: Washington: Elysian Contact Haze (Seattle) or a WA Pinot Noir (Willamette Valley is nearby too) for a lighter red option.

Careme