Slow-Cooked Lamb Shoulder with Bush Tomato and Wattleseed Sauce

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Succulent lamb shoulder slow-cooked until tender and served with a rich sauce featuring earthy bush tomatoes and nutty wattleseed. This Australian-inspired slow-cooker recipe, ready in about 230 minutes, pairs lamb shoulder, olive oil, onion 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
• 2 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 1/2 cup, chopped dried bush tomatoes
• 2 tsp ground wattleseed
• 2 cups beef broth
• 1 cup red wine
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 sprigs fresh rosemary

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Instructions

1. Step 1: Preheat oven to 300°F. Heat 2 tbsp olive oil in a heavy ovenproof pot over medium-high heat. Season 3 lbs lamb shoulder with 1 1/2 tsp salt and 1 tsp black pepper, then sear on all sides until browned, about 4 minutes per side.
2. Step 2: Remove lamb and set aside. Add 1 large diced onion and 4 minced garlic cloves to the pot, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1/2 cup chopped dried bush tomatoes and 2 tsp ground wattleseed, cooking for 1 minute to release aromas.
4. Step 4: Deglaze the pot with 1 cup red wine, scraping up browned bits, then add 2 cups beef broth and 2 sprigs fresh rosemary. Return the lamb to the pot, cover tightly, and transfer to the oven.
5. Step 5: Slow cook for 3 to 3 1/2 hours until lamb is fork-tender and the sauce thickens to a rich consistency. Remove rosemary sprigs before serving.