Slow-Cooked Lamb Shoulder with Bush Tomato and Rosemary

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A succulent slow-cooked lamb shoulder infused with earthy bush tomato and fragrant rosemary, inspired by Australia's native flavors. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, dried bush tomatoes, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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 bone-in lamb shoulder
• 1/4 cup, chopped dried bush tomatoes
• 3 sprigs fresh rosemary
• 4 cloves, smashed garlic cloves
• 3 tbsp olive oil
• 2 tsp sea salt
• 1 tsp black pepper
• 1 1/2 cups beef broth
• 1 cup red wine
• 3 medium, cut into chunks carrots
• 1 large, quartered onion

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 325°F. Rub 3 lbs bone-in lamb shoulder with 3 tbsp olive oil, 2 tsp sea salt, and 1 tsp black pepper evenly.
2. Step 2: Place lamb in a large Dutch oven or roasting pan. Scatter 1/4 cup chopped dried bush tomatoes, 4 smashed garlic cloves, and 3 sprigs fresh rosemary around and on top of the lamb.
3. Step 3: Add 3 chopped carrots and 1 quartered large onion to the pan. Pour 1 1/2 cups beef broth and 1 cup red wine around the lamb without washing off the seasoning.
4. Step 4: Cover tightly with a lid or foil and slow cook in the oven for 3 hours, basting occasionally with the pan juices, until the lamb is tender and falling off the bone.
5. Step 5: Remove lamb and vegetables from the pan. Strain the liquid into a saucepan and simmer over medium heat until reduced by half to make a rich sauce. Serve lamb sliced with the sauce and vegetables.