Crockpot Lamb Shoulder with Garlic and Rosemary
These lamb recipes crockpot cooks love start with a bone-in shoulder, which turns spoon-tender after a long, slow braise. Garlic, rosemary and red wine do the seasoning, and the pot makes its own sauce.
6
servings20
minutes9
hoursA bone-in lamb shoulder braises on onions and carrots with garlic, rosemary and wine. The juices become a quick sauce.
Ingredients
3 1/2 lb bone-in lamb shoulder, trimmed of excess fat
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1 large onion, cut into wedges
3 carrots, cut into chunks
8 cloves garlic, 4 smashed and 4 sliced
3 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup dry red wine
1 cup low-sodium beef broth
2 tbsp tomato paste
1 tbsp balsamic vinegar
2 tbsp cornstarch mixed with 3 tbsp cold water
Directions
- Pat the lamb dry and cut small slits all over the meat. Push the sliced garlic into the slits.
- Rub the lamb with salt, pepper and 1 tablespoon of the oil.
- Sear in a hot skillet with the remaining oil for 3 to 4 minutes per side until deeply browned.
- Place the onion, carrots, smashed garlic, rosemary and thyme in a 6-quart slow cooker.
- Set the lamb on top of the vegetables.
- Whisk the wine, broth, tomato paste and balsamic together and pour around the lamb, not over the crust.
- Cover and cook on LOW for 9 to 10 hours or HIGH for 5 to 6 hours.
- The lamb is done when the meat pulls from the bone with no effort and reads at least 190°F inside.
- Move the lamb to a platter and tent with foil. Strain the juices into a saucepan, skim fat, and bring to a simmer.
- Whisk in the cornstarch slurry and simmer 2 minutes. Serve the lamb with the sauce.
Notes
- Boneless leg of lamb works, but cut the cook time to 6 hours on LOW and slice instead of shredding. Swap the wine for more broth if you prefer. Leftovers keep 4 days and are excellent in sandwiches or tacos. Mashed potatoes or polenta soak up the sauce.
Why a slow cooker is the right tool for lamb shoulder
Lamb shoulder is the cut that rewards patience. It is full of fat and connective tissue, which makes it tough if roasted quickly and meltingly tender after nine hours of gentle heat. The slow cooker holds that low temperature all day without drying the outside.
Garlic pushed into slits and rosemary and thyme in the pot flavor the meat from inside and out. The wine and tomato paste cook down into a sauce that needs only a short simmer and a cornstarch slurry at the end to turn glossy and rich.
Ingredient notes
Bone-in lamb shoulder: Choose a shoulder roast of about 3 1/2 pounds with the bone in. The bone adds flavor and gelatin to the sauce. Ask the butcher to trim the heavy fat cap if it looks thick.
Garlic: Use two forms. Slivers go into slits cut in the meat, and smashed cloves go in the pot, where they turn sweet and soft.
Rosemary and thyme: Use fresh sprigs. Dried herbs turn dusty over nine hours, while fresh ones keep their oil and perfume.
Red wine: A dry red you would drink works well. If you skip it, use more broth and add a spoonful of red wine vinegar.
Tomato paste and balsamic vinegar: A little of each adds body and a faint sweet-tart note that cuts through the richness of the lamb.
Carrots and onion: Cut them into big chunks so they hold their shape. They also lift the lamb out of the liquid.
Tips for tender, not greasy, lamb
Sear it hard: Browning the shoulder in a hot skillet gives the crust and the deep flavor that a slow cooker cannot make on its own. Do not skip this for a roast this size.
Pour liquid around, not over: The most common mistake is washing the seasoned crust off by pouring the sauce on top. Pour it around the meat so the sear stays intact.
Skim the fat: Lamb gives off a lot of fat. Strain the juices into a saucepan and spoon off the top layer before you thicken them. The sauce will taste clean instead of heavy. Let the lamb rest on a platter under foil for 15 minutes while you finish the sauce, so the juices stay in the meat.
Swaps and variations
A boneless leg of lamb works, but cut the time to 6 hours on LOW and slice it instead of pulling it apart. Use more broth in place of the wine for an alcohol-free sauce. Add a few anchovy fillets to the sauce for a deeper edge that no one will identify.
Do not use lamb chops or a loin in this recipe. They are lean and tender cuts that turn dry and gray after hours in the pot. A spoonful of mint jelly or fresh mint sauce on the side is a classic.
What to serve with it
Mashed potatoes, soft polenta or creamy mashed celery root soak up the sauce well. Roasted green beans or sauteed spinach with lemon add freshness. Carve the lamb at the table, spoon the sauce over each plate, and pour the leftover wine.
Storing, freezing and reheating
Refrigerate the lamb in its sauce for up to 4 days. The sauce protects the meat from drying out, and the flavor deepens overnight.
Reheat gently in a covered pan over low heat with a splash of broth. The meat freezes well in sauce for up to 3 months. Leftovers make excellent sandwiches, tacos, or a topping for flatbread with feta and mint.
Crockpot Lamb Shoulder with Garlic and Rosemary at a glance
- Prep time: 20 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 14, led by bone-in lamb shoulder, kosher salt, black pepper, olive oil
Tips for Crockpot Lamb Shoulder with Garlic and Rosemary
Boneless leg of lamb works, but cut the cook time to 6 hours on LOW and slice instead of shredding. Swap the wine for more broth if you prefer. Leftovers keep 4 days and are excellent in sandwiches or tacos. Mashed potatoes or polenta soak up the sauce.
Crockpot Lamb Shoulder with Garlic and Rosemary FAQ
How long does Crockpot Lamb Shoulder with Garlic and Rosemary take?
Crockpot Lamb Shoulder with Garlic and Rosemary takes 9 hours of cooking after 20 minutes of prep.
How many people does Crockpot Lamb Shoulder with Garlic and Rosemary serve?
This recipe makes 6 servings.
What do I need to make Crockpot Lamb Shoulder with Garlic and Rosemary?
14 ingredients, led by bone-in lamb shoulder, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
