Slow-Cooked Lamb Shoulder with Wattleseed and Bush Tomato

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A hearty slow-cooked lamb shoulder infused with native wattleseed and bush tomato, delivering rich earthy flavors and tender meat. This Australian-inspired lamb recipe, ready in about 260 minutes, pairs lamb shoulder, bone-in, sea salt, ground wattleseed 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

• 4 lbs lamb shoulder, bone-in
• 2 tsp sea salt
• 2 tbsp ground wattleseed
• 1/2 cup, chopped dried bush tomatoes
• 6 minced garlic cloves
• 1 large, sliced red onion
• 3 tbsp olive oil
• 2 cups beef broth
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F. Rub 4 lbs bone-in lamb shoulder evenly with 2 tsp sea salt, 2 tbsp ground wattleseed, and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a heavy ovenproof pot over medium-high heat until shimmering. Add the lamb shoulder and sear all sides for 4-5 minutes until deeply browned.
3. Step 3: Remove lamb and set aside. In the same pot, add 6 minced garlic cloves and 1 large sliced red onion, sautéing for 3-4 minutes until softened and fragrant.
4. Step 4: Stir in 1/2 cup chopped dried bush tomatoes, 2 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme. Return the lamb shoulder to the pot and pour in 2 cups beef broth.
5. Step 5: Cover the pot tightly with a lid and transfer to the oven. Slow cook for 3.5 to 4 hours until the lamb is fork-tender and falling off the bone.
6. Step 6: Remove lamb from the pot and rest for 15 minutes before slicing. Serve with the reduced pan juices spooned over the top.