Slow-Cooked Lamb Shoulder with Lemon Myrtle and Bush Tomato Sauce

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Fall-apart tender lamb shoulder slow-cooked with fragrant lemon myrtle and a rich, tangy bush tomato sauce inspired by Australian native ingredients. This Australian-inspired lamb recipe, ready in about 260 minutes, pairs lamb shoulder, lemon myrtle leaves, bush tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 dried, crushed lemon myrtle leaves
• 1/2 cup bush tomato paste
• 2 cups beef broth
• 1 large, chopped onion
• 2 medium, chopped carrots
• 4, minced garlic cloves
• 3 tbsp olive oil
• 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. Rub 2 tbsp crushed lemon myrtle leaves, 1 1/2 tsp salt, and 1 tsp black pepper evenly over a 3 lb bone-in lamb shoulder.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shoulder on all sides until browned, about 4 minutes per side, then remove and set aside.
3. Step 3: Add 1 large chopped onion, 2 chopped carrots, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1/2 cup bush tomato paste and cook for 2 minutes, then pour in 1 cup red wine and 2 cups beef broth, scraping the bottom to release browned bits.
5. Step 5: Return the lamb shoulder to the pot, nestle 2 sprigs fresh rosemary on top, cover with a lid, and place in the oven. Slow cook for 3.5 to 4 hours until the meat is tender and falling off the bone.
6. Step 6: Remove the lamb and rosemary sprigs from the pot. Adjust seasoning of the sauce if needed. Serve the lamb shredded with the rich bush tomato sauce spooned over.