Root Vegetable & Lamb Shank Stew (crockpot)


Both Josh and I loved this dish.  Earthy root vegetables from our garden and local lamb shanks stewed together to make a warming and hearty meal!  Plenty of fresh rosemary, lemon zest, and garlic for flavor.  Stewed in a broth of red wine, chicken stock, and tomato paste.  A truly perfect fall recipe!


Besides Josh and I having a great dinner I learned both my kids eat lamb meat.  Who would’ve thought?  They refused to eat turkey for lunch but when the lamb came out for dinner they were eating mouthfuls as I scooped it out of the crockpot.  You can never truly predict your children!  I love my little foodie babes!


As you read the recipe you may not prefer the root vegetables I do.  Realize this meal is pretty versatile.  Switch out the veggies to suit your preference and even switch out the protein if you desire.  This is what I love about using my crockpot.  The slow cooking allows all the flavors to blend together and I pretty much love every dish I create.  Every kitchen should have a crockpot!  You’ll discover it’s pretty hard to mess up a meal.  Major bonus!

Root Vegetable & Lamb Shank Stew (crockpot)

Yield: 4-6 servings

Root Vegetable & Lamb Shank Stew (crockpot)

Heavy on the root vegetables with just enough protein to create a hearty, flavorful, and healthy fall stew!


  • 2 lamb shanks (about 1.5 lbs)
  • 1 onion, chopped
  • 4 cloves garlic, minced/pressed
  • 1 celeriac, peeled and chopped
  • 3 medium carrots, peeled and chopped into 2" pieces
  • 2 large parsnips, peeled and chopped - centers cored out if woody
  • 1 large rutabaga, peeled and chopped
  • 2 sprigs rosemary leaves, minced ~2 tablespoons
  • zest of 1 lemon
  • 1 heaping tablespoon stone ground mustard
  • 1/4 cup tomato paste
  • 1 cup dry red wine
  • 1 1/2 cups chicken stock
  • s&p
  • parsley, to serve
  • purple basil, to serve


  1. Place prepared vegetables in crockpot.. onion, garlic, celeriac, carrot, parsnip, and rutabaga. Season generously with s&p and mix.
  2. In a bowl add minced rosemary leaves, lemon zest, mustard, tomato paste, and red wine. Whisk gently to combine. Set aside.
  3. Season lamb shanks generously with s&p. In a skillet heat up a bit of olive oil over medium heat. Add lamb shanks when hot and brown each side. Add lamb shanks to crockpot, placing within the vegetables, not on top.
  4. Deglaze the skillet with a bit of the chicken stock, just enough to unstick any brown bits. Pour into crockpot.
  5. Add the red wine mixture and the rest of the chicken stock to the crockpot pouring evenly over everything.
  6. Cook on low for 8 hours.
  7. Just before serving remove the lamb shanks. Discard bones and fat. Add lamb meat back to crockpot and gently mix.
  8. Serve stew garnished with fresh chopped parsley and/or basil.


I chopped all my vegetables into larger pieces, my preference for a hearty stew. Feel free to chop them to the size of your liking. And feel free to substitute.. turnips, golden beets, sweet potato, white potato, ect..


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