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Slow Cooker Lamb Shoulder with Root Vegetables and Rosemary, high protein slow cooker meals
Brittany Stage

Slow Cooker Lamb Shoulder with Root Vegetables and Rosemary

Lamb shoulder pieces slow cook all day with parsnips, carrots, turnips, and fresh rosemary until the meat is completely tender and the vegetables are rich with savory lamb flavor. Serve over creamy polenta or with crusty bread to catch every drop of the broth.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs boneless lamb shoulder cut into 2-inch pieces, excess fat trimmed
  • 1 1/2 tsp kosher salt divided
  • 3/4 tsp black pepper divided
  • 2 tbsp olive oil
  • 3 medium carrots peeled and cut into 1-inch chunks
  • 2 medium parsnips peeled and cut into 1-inch chunks
  • 2 medium turnips peeled and cut into 1-inch chunks
  • 1 medium yellow onion roughly chopped
  • 6 cloves garlic smashed
  • 3 sprigs fresh rosemary
  • 2 tbsp tomato paste
  • 1 1/2 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme

Equipment

  • large skillet
  • 6-quart slow cooker
  • tongs
  • cutting board

Method
 

  1. Pat the lamb pieces completely dry with paper towels. Dry meat sears properly. Season all over with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the lamb pieces in a single layer without crowding, working in 2 batches if needed. Sear for 3 to 4 minutes per side until a deep brown crust forms. Do not rush this step. Transfer seared lamb to the slow cooker insert.
  3. Add the onion to the same skillet over medium heat and cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add the garlic and tomato paste and stir for 1 minute until fragrant and the paste darkens slightly. Pour in the broth and Worcestershire sauce, stir to combine, and let it come to a brief simmer.
  4. Place the carrots, parsnips, and turnips around the lamb in the slow cooker. Pour the hot broth mixture over everything. Nestle the rosemary sprigs and dried thyme into the pot. Season the vegetables with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Place the lid on the slow cooker. Cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. The lamb is ready when it pulls apart easily with two forks and the vegetables are completely tender when pierced.
  6. Remove and discard the rosemary sprigs. Taste the broth and adjust seasoning if needed. Serve the lamb and vegetables in deep bowls with the broth spooned over the top. Creamy polenta or thick slices of crusty bread make excellent accompaniments.

Notes

Leftovers store well in the refrigerator for 4 days and the flavor improves overnight as everything continues to meld together.