Slow-Cooked Lamb Shoulder with Wattleseed and Bush Tomato
A hearty slow-cooked lamb shoulder infused with native wattleseed and bush tomato, delivering rich earthy flavors and tender meat. This australian-inspired lamb 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove lamb from the pot and rest for 15 minutes before slicing. Serve with the reduced pan juices spooned over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shoulder with Wattleseed and Bush Tomato take to make?
Total time is about 260 minutes (20 min prep + 240 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 Wattleseed and Bush Tomato?
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 lamb shoulder, bone-in from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shoulder with Wattleseed and Bush Tomato?
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 Wattleseed and Bush Tomato 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 Wattleseed and Bush Tomato?
Australian lamb 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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