Native Pepperberry and Lamb Ragout with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A hearty lamb ragout slow-simmered with native Australian pepperberries and earthy root vegetables, perfect for a comforting meal. This australian-inspired beef ready in about 170 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, large onion, diced 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

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 3 cups beef or lamb stock
• 1 tsp dried native pepperberries, crushed
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs lamb shoulder cubes in batches, browning all sides for 5-6 minutes per batch; transfer browned lamb to a plate.
2. Step 2: Lower heat to medium and add 1 large diced onion, 2 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks. Sauté for 6-7 minutes until vegetables soften and onions become translucent.
3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
4. Step 4: Return browned lamb to the pot and pour in 3 cups beef or lamb stock. Add 1 tsp crushed dried native pepperberries, 3 fresh thyme sprigs, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper.
5. Step 5: Bring to a gentle simmer, cover partially, and reduce heat to low. Cook for 2 to 2 1/2 hours until lamb is tender and sauce thickens, stirring occasionally.
6. Step 6: Remove thyme sprigs and bay leaf before serving. Adjust seasoning to taste and serve the ragout hot with crusty bread or creamy mashed potatoes.