Slow-Cooked Lamb Shoulder with Bush Tomato and Pepperberry Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender Australian lamb shoulder slow-cooked to perfection and served with a rich sauce infused with native bush tomato and pepperberry for a bold, earthy flavor. This australian-inspired lamb ready in about 230 minutes pairs lamb shoulder, bone-in, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 210 min Serves 6 Australian cuisine 520 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Heat 2 tablespoons olive oil in a large ovenproof pot over medium-high heat. Season 3 pounds bone-in lamb shoulder with 1 1/2 teaspoons salt and 1 teaspoon black pepper, then sear lamb in the hot oil for 4-5 minutes per side until deeply browned.
  2. Step 2: Remove lamb and set aside. In the same pot, add 1 large diced onion and 4 minced garlic cloves, sauté over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 14 ounces canned diced tomatoes, 2 tablespoons chopped dried bush tomatoes, 1 teaspoon ground pepperberry, 1 cup beef broth, and 2 sprigs fresh rosemary.
  4. Step 4: Return lamb shoulder to the pot, cover with a tight-fitting lid, and place in the preheated oven. Slow cook for 3 to 3 1/2 hours until lamb is fork-tender and sauce has thickened.
  5. Step 5: Remove rosemary sprigs before serving. Spoon bush tomato and pepperberry sauce over the lamb and serve with roasted vegetables or mashed potatoes.

Frequently asked questions

How long does Slow-Cooked Lamb Shoulder with Bush Tomato and Pepperberry Sauce 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 Bush Tomato and Pepperberry Sauce?

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 lamb shoulder, bone-in from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shoulder with Bush Tomato and Pepperberry Sauce?

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 Bush Tomato and Pepperberry Sauce 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 Bush Tomato and Pepperberry Sauce?

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