Lamb Shoulder Slow-Cooked with Tasmanian Pepperberry and Bush Tomato
Succulent lamb shoulder braised slowly with native Tasmanian pepperberry and bush tomato, creating a rich and aromatic stew perfect for cooler evenings. This australian-inspired slow cooker ready in about 230 minutes pairs bone-in, trimmed lamb shoulder, olive oil, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 kg, bone-in, trimmed lamb shoulder
- 2 tbsp olive oil
- 1 large, chopped onion
- 3 medium, chopped carrots
- 2, chopped celery stalks
- 4, minced garlic cloves
- 1 tsp, crushed Tasmanian pepperberry
- 1/3 cup, chopped dried bush tomatoes
- 2 cups beef stock
- 1 cup red wine
- 2 sprigs fresh rosemary
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 300°F (150°C). Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 1.5 kg lamb shoulder with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp crushed Tasmanian pepperberry. Sear lamb on all sides until deeply browned, about 4-5 minutes per side, then remove and set aside.
- Step 2: In the same pot, add 1 large chopped onion, 3 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 6-7 minutes until softened and fragrant.
- Step 3: Stir in 1/3 cup chopped dried bush tomatoes, then pour in 2 cups beef stock and 1 cup red wine, scraping up any browned bits from the bottom.
- Step 4: Return the lamb shoulder and 2 sprigs fresh rosemary to the pot. Cover with a tight-fitting lid and place in the preheated oven. Braise for 3 to 3 1/2 hours until lamb is tender and falling apart.
- Step 5: Remove lamb and shred with forks. Serve with the rich braising liquid and vegetables.
Frequently asked questions
How long does Lamb Shoulder Slow-Cooked with Tasmanian Pepperberry and Bush Tomato take to make?
Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lamb Shoulder Slow-Cooked with Tasmanian Pepperberry and Bush Tomato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Lamb Shoulder Slow-Cooked with Tasmanian Pepperberry and Bush Tomato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lamb Shoulder Slow-Cooked with Tasmanian Pepperberry and Bush Tomato for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lamb Shoulder Slow-Cooked with Tasmanian Pepperberry and Bush Tomato?
Australian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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