Slow-Cooked Lamb Shoulder with Aniseed Myrtle and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder braised slowly with aromatic aniseed myrtle and a medley of root vegetables, delivering a comforting Australian-inspired roast. This australian-inspired lamb ready in about 230 minutes pairs (bone-in) lamb shoulder, crushed aniseed myrtle leaves, large, quartered onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Prep: 20 min Cook: 210 min Serves 6 Australian cuisine 580 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs bone-in lamb shoulder with 3 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp crushed aniseed myrtle leaves, ensuring an even coating.
  2. Step 2: In a large Dutch oven over medium heat, sear the lamb on all sides for 5-7 minutes until deeply browned. Remove and set aside.
  3. Step 3: Add 2 large quartered onions, 3 peeled and chopped carrots, 3 peeled and chopped parsnips, and 4 smashed garlic cloves to the pot, sautéing for 5 minutes until fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup red wine and 2 cups beef broth, scraping the bottom to deglaze.
  5. Step 5: Return the lamb shoulder to the pot, nestling it among the vegetables. Add 2 sprigs fresh rosemary. Cover with lid and transfer to the oven.
  6. Step 6: Slow cook for 3 to 3 1/2 hours until lamb is fork-tender and vegetables are soft. Remove rosemary sprigs before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Lamb Shoulder with Aniseed Myrtle and Root Vegetables 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 Slow-Cooked Lamb Shoulder with Aniseed Myrtle and Root Vegetables?

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 (bone-in) lamb shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shoulder with Aniseed Myrtle and Root Vegetables?

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 Slow-Cooked Lamb Shoulder with Aniseed Myrtle and Root Vegetables 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 Slow-Cooked Lamb Shoulder with Aniseed Myrtle and Root Vegetables?

Australian lamb 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.

Related recipes