Slow-Cooked Lamb with Wattleseed and Rosemary

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

Tender slow-cooked Australian lamb shoulder infused with earthy wattleseed and fragrant rosemary for a deeply savory dish. This australian-inspired lamb ready in about 230 minutes pairs bone-in lamb shoulder, olive oil, minced 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.

Prep: 20 min Cook: 210 min Serves 6 Australian cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Lamb with Wattleseed and Rosemary 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 Wattleseed and Rosemary?

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 bone-in lamb shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Lamb with Wattleseed and Rosemary?

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 Rosemary 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 Rosemary?

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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