Slow-Cooked Lamb with Wattleseed and Rosemary

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender slow-cooked Australian lamb shoulder infused with earthy wattleseed and fragrant rosemary for a deeply savory dish. This Australian-inspired lamb recipe, ready in about 230 minutes, pairs lamb shoulder, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, bone-in lamb shoulder
• 2 tbsp olive oil
• 5 cloves, minced garlic cloves
• 3 tbsp, chopped fresh rosemary
• 1 tbsp wattleseed, ground
• 2 tsp sea salt
• 1 tsp black pepper
• 2 cups beef broth
• 1 cup red wine
• 3 large, cut into chunks carrots
• 1 large, quartered yellow onion

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs lamb shoulder all over with 2 tbsp olive oil, 5 minced garlic cloves, 3 tbsp chopped fresh rosemary, 1 tbsp ground wattleseed, 2 tsp sea salt, and 1 tsp black pepper.
2. Step 2: In a large ovenproof pot or Dutch oven, sear the lamb on all sides over medium-high heat until browned, about 3 minutes per side.
3. Step 3: Remove the lamb and set aside. Add 1 large quartered yellow onion and 3 large carrot chunks to the pot and sauté for 4 minutes until slightly softened.
4. Step 4: Return the lamb to the pot and pour in 2 cups beef broth and 1 cup red wine, bringing the liquid to a simmer.
5. Step 5: Cover the pot with a tight lid and transfer to the oven. Slow cook for 3 to 3.5 hours until the lamb is fall-apart tender.
6. Step 6: Remove the lamb from the pot and rest for 10 minutes before slicing or shredding. Serve with the braised vegetables and pan juices spooned over.