Slow-Cooked Lamb with Macadamia Nut and Bush Tomato Sauce

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

Tender lamb shoulder slow-cooked until falling apart, served with a rich sauce featuring Australian macadamia nuts and bush tomatoes for a unique savory twist. This australian-inspired lamb ready in about 230 minutes blends bone-in lamb shoulder, olive oil, large, diced onion 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 550 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: 210 min Serves 6 Australian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 3 lbs bone-in lamb shoulder and season all over with 1 1/2 tsp sea salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shoulder on all sides until browned, about 4 minutes per side, then remove and set aside.
  3. Step 3: Reduce heat to medium and add 1 large diced onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 1/2 cup chopped dried bush tomatoes and cook for 2 minutes to release their flavor.
  5. Step 5: Pour in 2 cups chicken broth and 1 tbsp red wine vinegar, scraping the bottom of the pot to deglaze.
  6. Step 6: Return the lamb to the pot, add 2 sprigs fresh rosemary, cover with a tight lid, and place in the preheated oven.
  7. Step 7: Cook low and slow for 3 to 3.5 hours until the lamb is fork-tender and falling apart.
  8. Step 8: Remove lamb and rosemary sprigs. Stir in 1/3 cup roughly chopped macadamia nuts into the sauce and simmer uncovered on the stovetop over medium heat for 10 minutes until slightly thickened.
  9. Step 9: Shred the lamb and serve topped with the macadamia and bush tomato sauce.

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Frequently asked questions

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

Total time is about 230 minutes (20 min prep + 210 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 Macadamia Nut and Bush Tomato 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 Macadamia Nut 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 Macadamia Nut 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 Macadamia Nut and Bush Tomato 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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