Slow-Cooked Lamb Shoulder with Bush Tomato and Rosemary Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Succulent lamb shoulder braised low and slow in a rich sauce infused with bush tomatoes and fragrant Australian rosemary. This Australian-inspired slow-cooker recipe, ready in about 230 minutes, pairs lamb shoulder, bush tomatoes (dried), fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 1/2 cup, chopped bush tomatoes (dried)
• 3 sprigs fresh rosemary
• 4, smashed garlic cloves
• 1 large, diced onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 1 cup red wine
• 2 cups beef or lamb stock
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs bone-in lamb shoulder all over with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
3. Step 3: Add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks to the pot and sauté for 5 minutes until softened.
4. Step 4: Stir in 4 smashed garlic cloves, 1/2 cup chopped dried bush tomatoes, and 3 sprigs fresh rosemary, cooking for 2 minutes until fragrant.
5. Step 5: Pour in 1 cup red wine and simmer for 5 minutes to reduce slightly.
6. Step 6: Return the lamb shoulder to the pot, add 2 cups beef or lamb stock, cover tightly, and transfer to the oven.
7. Step 7: Slow-cook for 3 to 3.5 hours until the meat is fork-tender and falling off the bone.
8. Step 8: Remove lamb and tent with foil to rest. Skim excess fat from sauce and simmer on stove top until thickened to your liking.
9. Step 9: Serve lamb sliced or shredded with the rich bush tomato and rosemary sauce spooned generously over the top.