Slow-Cooker Rosemary–Garlic Lamb Shanks over Carrot–Potato Purée (Serves 4)
A refined winter slow-cooker centerpiece: lamb shanks braised until spoon-tender with garlic, onion, and rosemary, served over silky carrot–potato purée. Feels special-occasion without being fussy.
Back to full listIngredients
- Simple Truth® Natural Lamb Shank 4 lamb shanks (aim ~1 lb each; use what’s available) $7.99/lb
- Organic Jumbo Yellow Onion 2 onions, sliced $2.19/lb
- Simple Truth Organic® Garlic Bulbs 8 cloves, smashed $2.79 (3 ct)
- Organic Russet Potatoes 1.5 lb, peeled and chopped $2.29/lb
- Simple Truth Organic® Cut and Peeled Baby Carrots (or whole carrots) 1.5 lb $2.99 (1 lb)
- Stock (beef or chicken) 2 cups
- Tomato paste (optional) 2 tbsp
- Red wine (optional) 1 cup (or use more stock)
- Rosemary (fresh/dried) 2 tsp chopped (or 1 tsp dried)
- Olive oil 2 tbsp
- Butter 2 tbsp (for purée)
- Salt and black pepper To taste
- Optional: lemon zest Pinch to finish
Instructions
- Season lamb shanks with salt and pepper. Heat a skillet over medium-high with 2 tbsp olive oil and brown shanks on all sides (work in batches), 8–12 minutes total.
- Slow cooker: Add sliced onions and smashed garlic to the slow cooker. Nestle in shanks. Add 2 cups stock, optional 1 cup red wine, optional 2 tbsp tomato paste, and rosemary.
- Cook LOW 7–8 hours (or HIGH 4–5) until very tender.
- Purée: Boil 1.5 lb potatoes and 1.5 lb carrots in salted water until soft, 15–18 minutes. Drain well. Mash with 2 tbsp butter, salt/pepper, and a few splashes of warm braising liquid to make it silky.
- Serve: Spoon purée onto plates, top with lamb shanks, and ladle over braising juices. Finish with optional lemon zest.
Health notes: ~850–1100 kcal per serving (lamb is rich). Excellent protein and iron; purée adds fiber and potassium.
Drink pairing: Washington Syrah, GSM blend, or Tempranillo/Rioja-style red.