Slow-Cooked Lamb Shoulder with Bush Tomato and Rosemary
A succulent slow-cooked lamb shoulder infused with earthy bush tomato and fragrant rosemary, inspired by Australia's native flavors. This australian-inspired lamb ready in about 200 minutes pairs bone-in lamb shoulder, chopped 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Cooked Lamb Shoulder with Bush Tomato and Rosemary take to make?
Total time is about 200 minutes (20 min prep + 180 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 Rosemary?
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 Bush Tomato and Rosemary?
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 Rosemary 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 Rosemary?
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.
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