Slow-Cooked Lamb with Lemon Myrtle and Bush Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Succulent lamb shoulder slow-cooked with fragrant lemon myrtle and served with a rich, tangy bush tomato sauce inspired by Australian native flavors. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shoulder, bone-in, lemon myrtle powder, olive oil 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: 20 min Cook: 180 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Rub 1.5 kg bone-in lamb shoulder all over with 2 tsp lemon myrtle powder, 1 1/2 tsp sea salt, and 1 tsp freshly ground black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shoulder on all sides for 8-10 minutes until deeply caramelized.
  3. Step 3: 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.
  4. Step 4: Add 400 g canned crushed tomatoes, 1/2 cup dried bush tomatoes, 1 cup beef stock, and 1/2 cup red wine. Stir to combine, scraping browned bits from the pot.
  5. Step 5: Return the lamb shoulder to the pot, add 1 tbsp chopped fresh rosemary, cover with a lid, and transfer to the oven.
  6. Step 6: Slow cook for 3 hours until the lamb is fork-tender and the sauce has thickened.
  7. Step 7: Remove lamb and let rest 15 minutes before slicing. Serve with the bush tomato sauce spooned generously over the meat and mashed potatoes or roasted root vegetables.

Frequently asked questions

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

Total time is about 200 minutes (20 min prep + 180 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 Lemon Myrtle and Bush Tomato Sauce?

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 with Lemon Myrtle and Bush Tomato 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 Lemon Myrtle and Bush Tomato 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 Lemon Myrtle and Bush Tomato Sauce?

Australian slow cooker 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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