Easy Slow Cooker Lamb Shoulder with Rosemary
This incredibly tender and flavorful lamb shoulder is slow-cooked to perfection with aromatic rosemary, garlic, and a rich savory broth. It's a hands-off main dish that delivers restaurant-quality results with minimal effort, perfect for a comforting family dinner.
Ingredients
Ingredients
- 3 lb bone-in lamb shoulder trimmed of excess fat
- 2 tbsp olive oil divided
- 1 tbsp dried rosemary crushed
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 cup beef broth low sodium
- 2 medium yellow onions peeled and quartered
- 4 cloves garlic peeled and smashed
- 2 tbsp tomato paste optional, for richer flavor
Notes
Storage: Store cooled lamb and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Make-Ahead: This dish is perfect for making ahead. Cook as directed, cool completely, and refrigerate. The flavors meld and improve overnight. Reheat before serving. Substitutions: You can substitute beef broth with chicken or vegetable broth. For a Mediterranean twist, add a splash of lemon juice and olives during the last 30 minutes of cooking. Serving Suggestions: Excellent served over creamy polenta, mashed potatoes, or as a filling for sandwiches or wraps. A side of roasted vegetables or a simple green salad complements the richness perfectly.