Slow-Cooked Lamb with Wattleseed and Bush Tomato Ragout
A hearty slow-cooked lamb shoulder infused with earthy wattleseed and complemented by a rich, tangy bush tomato ragout. This australian-inspired slow cooker ready in about 200 minutes pairs lamb shoulder, bone-in, ground wattleseed, 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.
Ingredients
- 3 lbs lamb shoulder, bone-in
- 2 tbsp ground wattleseed
- 3 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 1 cup canned bush tomatoes
- 2 medium carrots, diced
- 2 cups beef broth
- 3 sprigs fresh thyme sprigs
- 1 1/2 tsp sea salt
- 1 tsp black pepper, ground
Instructions
- Step 1: Preheat oven to 300°F. Rub 3 lbs bone-in lamb shoulder with 2 tbsp ground wattleseed, 1 1/2 tsp sea salt, and 1 tsp ground black pepper.
- Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shoulder on all sides until browned, about 3-4 minutes per side, then remove and set aside.
- Step 3: Add 1 large diced onion, 4 minced garlic cloves, and 2 diced carrots to the pot, sautéing for 5-6 minutes until softened and fragrant.
- Step 4: Stir in 1 cup canned bush tomatoes and deglaze the pot with 2 cups beef broth, scraping up browned bits from the bottom.
- Step 5: Return the lamb to the pot, add 3 sprigs fresh thyme, cover with a lid, and transfer to the oven. Cook for 3 hours until the lamb is fork-tender and the ragout thickens.
- Step 6: Remove thyme sprigs before serving. Serve the lamb with the rich bush tomato ragout spooned over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb with Wattleseed and Bush Tomato Ragout 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 Wattleseed and Bush Tomato Ragout?
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 Wattleseed and Bush Tomato Ragout?
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 Wattleseed and Bush Tomato Ragout 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 Wattleseed and Bush Tomato Ragout?
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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