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

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.

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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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