Slow-Cooked Lamb Shoulder with Tasmanian Pepperberry and Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder slow-cooked with aromatic Tasmanian pepperberry and a medley of root vegetables for a hearty Australian-inspired meal. This australian-inspired slow cooker ready in about 230 minutes pairs bone-in lamb shoulder, crushed Tasmanian pepperberry, smashed garlic cloves 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.

Prep: 20 min Cook: 210 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs bone-in lamb shoulder with 2 tsp crushed Tasmanian pepperberry, 1 1/2 tsp salt, and 2 tbsp olive oil evenly all over.
  2. Step 2: In a large ovenproof Dutch oven, sear lamb shoulder on all sides over medium-high heat for 6-8 minutes until browned. Remove lamb and set aside.
  3. Step 3: Add 4 smashed garlic cloves, 3 medium carrots cut into 1-inch pieces, 2 medium parsnips cut into 1-inch pieces, and 1 large quartered red onion to the pot. Sauté vegetables for 5 minutes until fragrant.
  4. Step 4: Return lamb to pot, nestle 2 sprigs fresh rosemary alongside, and pour in 2 cups beef broth. Cover with lid and transfer to the oven.
  5. Step 5: Slow cook for 3 to 3 1/2 hours until lamb is fork-tender and vegetables are soft. Remove rosemary sprigs before serving.

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Frequently asked questions

How long does Slow-Cooked Lamb Shoulder with Tasmanian Pepperberry and Root Vegetables take to make?

Total time is about 230 minutes (20 min prep + 210 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 Tasmanian Pepperberry and Root Vegetables?

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 Tasmanian Pepperberry and Root Vegetables?

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 Tasmanian Pepperberry and Root Vegetables 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 Tasmanian Pepperberry and Root Vegetables?

Australian slow cooker 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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