Slow-Cooked Lamb with Bush Tomato and Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder slowly braised with aromatic rosemary and bush tomatoes, creating a rich and earthy Australian-inspired stew. This australian-inspired lamb ready in about 240 minutes pairs bone-in, trimmed lamb shoulder, olive oil, large, diced yellow onion 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: 30 min Cook: 210 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 325°F (160°C). Pat dry 1.5 kg lamb shoulder and rub all over with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a heavy ovenproof pot over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, about 4 minutes per side. Remove lamb and set aside.
  3. Step 3: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  4. Step 4: Add 1/2 cup chopped dried bush tomatoes and 3 sprigs of fresh rosemary, stirring for 1 minute.
  5. Step 5: Pour in 2 cups beef broth and 1 cup red wine, scraping the pot bottom to loosen browned bits.
  6. Step 6: Return the lamb to the pot and add 3 chopped carrots and 2 chopped celery stalks. Cover with a tight-fitting lid.
  7. Step 7: Transfer the pot to the preheated oven and braise for 3 to 3.5 hours until the lamb is fork-tender and falling off the bone.
  8. Step 8: Remove the lamb and vegetables from the pot. Strain the cooking liquid if desired and reduce on the stovetop to a thickened sauce.
  9. Step 9: Serve the lamb shredded or sliced with the vegetables and spoon over the bush tomato rosemary sauce.

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Frequently asked questions

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

Total time is about 240 minutes (30 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 with Bush Tomato and Rosemary?

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 olive oil from drying out.

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

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 Rosemary 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 Rosemary?

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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