Slow-Cooked Lamb with Bush Tomato and Rosemary Jus
Tender lamb shoulder slow-cooked with fragrant rosemary and bush tomatoes, served with a rich jus highlighting Australian native flavors. This australian-inspired lamb ready in about 230 minutes pairs boneless lamb shoulder, olive oil, fresh rosemary sprigs 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
- 3 lbs, boneless lamb shoulder
- 2 tbsp olive oil
- 3 fresh rosemary sprigs
- 4, crushed garlic cloves
- 1/2 cup, chopped dried bush tomatoes
- 1 cup red wine
- 2 cups beef broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 medium, sliced carrots
- 1 large, quartered onion
Instructions
- Step 1: Preheat oven to 300°F. Rub 3 lbs boneless lamb shoulder with 2 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 3 fresh rosemary sprigs stripped and chopped. Place in a roasting pan with 4 crushed garlic cloves, 2 sliced carrots, and 1 quartered large onion.
- Step 2: Scatter 1/2 cup chopped dried bush tomatoes around the lamb. Pour 1 cup red wine and 2 cups beef broth into the pan. Cover tightly with foil.
- Step 3: Roast in the oven for 3 to 3 1/2 hours until lamb is fork-tender and falling apart.
- Step 4: Remove lamb and vegetables to a serving platter and keep warm. Transfer pan juices to a saucepan, simmer over medium heat for 10 minutes until reduced to a thick jus.
- Step 5: Serve lamb shredded or sliced with the bush tomato and rosemary jus drizzled over, accompanied by roasted vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb with Bush Tomato and Rosemary Jus 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 with Bush Tomato and Rosemary Jus?
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 boneless lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Bush Tomato and Rosemary Jus?
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 Jus 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 Jus?
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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