Slow-Cooked Lamb with Bush Tomato and Macadamia Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked lamb shoulder braised in a rich sauce featuring bush tomatoes and crunchy macadamia nuts, inspired by Australian native flavors. This australian-inspired lamb ready in about 210 minutes blends bone-in, trimmed lamb shoulder, olive oil, dried, chopped bush tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 560 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 190 min Serves 6 Australian cuisine 560 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Heat 3 tbsp olive oil in a heavy oven-safe pot over medium-high heat and sear the 3 lbs lamb shoulder on all sides until browned, about 4 minutes per side.
  2. Step 2: Remove lamb and set aside. In the same pot, add 1 large diced onion and 4 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
  3. Step 3: Add 1 cup chopped dried bush tomatoes, 1/2 cup chopped macadamia nuts, 2 tbsp chopped fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper; cook for 2 minutes stirring to combine.
  4. Step 4: Pour in 2 cups beef broth and 1 cup red wine, scraping the bottom to deglaze. Return lamb to the pot, cover tightly with a lid.
  5. Step 5: Transfer to the oven and braise for 3 hours until the lamb is fork-tender and the sauce has thickened.
  6. Step 6: Remove lamb, let rest 10 minutes, then slice and spoon the bush tomato and macadamia sauce over before serving.

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Frequently asked questions

How long does Slow-Cooked Lamb with Bush Tomato and Macadamia Sauce take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Lamb with Bush Tomato and Macadamia Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Lamb with Bush Tomato and Macadamia Sauce?

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 with Bush Tomato and Macadamia Sauce 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 with Bush Tomato and Macadamia Sauce?

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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