Slow-Cooked Lamb Shoulder with Bush Tomato and Pepperberry

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender lamb shoulder slow-cooked in a fragrant sauce featuring Australian bush tomatoes and pepperberries, creating rich, complex flavors. This Australian-inspired slow-cooker recipe, ready in about 260 minutes, pairs lamb shoulder, bone-in, dried bush tomatoes, dried pepperberries, crushed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 3 lbs lamb shoulder, bone-in
• 1/2 cup dried bush tomatoes
• 1 tbsp dried pepperberries, crushed
• 2 cups beef broth
• 1 cup red wine
• 1 large onion, diced
• 2 medium carrots, sliced
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 3 fresh rosemary sprigs

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 3 lbs lamb shoulder with 1 1/2 tsp sea salt and 1 tsp black pepper, then sear on all sides until deeply browned, about 4-5 minutes per side.
2. Step 2: Remove lamb and set aside. In the same pot, add 1 large diced onion, 2 sliced carrots, and 4 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Add 1/2 cup dried bush tomatoes, 1 tbsp crushed dried pepperberries, 2 cups beef broth, 1 cup red wine, and 3 fresh rosemary sprigs to the pot. Stir to combine.
4. Step 4: Return the lamb shoulder to the pot, cover with a tight-fitting lid, and transfer to the preheated oven. Slow-cook for 3.5 to 4 hours until the meat is fork-tender and falling off the bone.
5. Step 5: Remove lamb from pot and let rest for 15 minutes. Strain the cooking liquid into a saucepan, simmer for 10 minutes to reduce and thicken slightly, then serve the lamb drizzled with the sauce.