Slow-Cooker Tomato-Braised Lamb Shoulder with Garlicky Kale + Mashed Potatoes
Set-it-and-mostly-forget-it comfort: tender lamb shoulder in a tomato-garlic braise with kale stirred in at the end. Spoon it over creamy mashed potatoes for a restaurant-cozy bowl at home.
Back to full listIngredients
- Simple Truth® Natural Lamb Shoulder 1 lb $10.99 sale (1 lb)
- Organic Russet Potatoes 1 lb, peeled and cut into 1-inch chunks $2.29 (1 lb)
- Organic Kale 4–5 packed cups, stems removed, chopped (about 6–8 oz) $2.99 (1 lb)
- Organic Jumbo Yellow Onions 1/2 large onion, diced $2.19 (1 lb)
- Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79 (3 ct)
- Pantry: canned crushed tomatoes 1 (14–15 oz) can
- Pantry: chicken stock or water 1/2 cup
- Pantry: olive oil 1 tbsp
- Pantry: smoked paprika or sweet paprika 1 tsp
- Pantry: dried thyme or rosemary 1/2 tsp
- Pantry: bay leaf (optional) 1
- Pantry: salt & black pepper to taste
- Pantry: butter and/or milk (for mash) 1–2 tbsp butter + splash milk (optional)
Instructions
- Prep: Peel and cut 1 lb russet potatoes into 1-inch chunks. Dice 1/2 large onion. Mince 4 garlic cloves. Strip and chop kale to get 4–5 packed cups (about 6–8 oz).
- Brown the lamb (stove first for flavor): Heat 1 tbsp olive oil in a skillet over medium-high. Season 1 lb lamb shoulder with 3/4 tsp salt and black pepper. Brown lamb on 2–3 sides, 4–6 minutes total, then transfer to the slow cooker.
- Start the braise (slow cooker): Add diced 1/2 onion and minced 4 garlic cloves to the slow cooker. Add 1 tsp paprika, 1/2 tsp dried thyme (or rosemary), and 1 bay leaf (optional). Pour in 1 can (14–15 oz) crushed tomatoes plus 1/2 cup stock (or water). Stir, cover, and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until very tender.
- Mash the potatoes (stove): When lamb is close to done, boil the 1 lb potato chunks in salted water until very tender, 12–15 minutes. Drain well. Mash with 1–2 tbsp butter and a splash of milk (or a bit of stock from the slow cooker). Season with salt and pepper.
- Finish with kale: Stir the chopped 4–5 cups kale into the slow cooker for the last 10–15 minutes (HIGH) until wilted and silky. Taste the braise and adjust salt/pepper.
- Serve: Spoon mashed potatoes into bowls and ladle lamb-tomato-kale stew over top.
Health notes: ~850–1050 calories per serving (depends on lamb fat and mash). Very satisfying and high-protein; kale boosts vitamins A/C/K. To lighten: mash with a bit of stock instead of lots of butter.
Drink pairing: Braising lamb calls for savory reds with structure and herbal notes. Best styles: Syrah/Shiraz, Côtes du Rhône (Grenache/Syrah), Tempranillo. If you want something widely available: a Côtes du Rhône Villages is usually the best value with lamb.