Wild Pepperberry Lamb Ragout with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Slow-cooked Australian lamb ragout infused with wild pepperberries and hearty root vegetables, perfect for comforting dinners. This australian-inspired slow cooker ready in about 140 minutes pairs cut into 2-inch cubes lamb shoulder, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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

• 800 g, cut into 2-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 medium, diced onion
• 2 medium, peeled and chopped carrots
• 1 large, peeled and chopped parsnip
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 1 tsp, crushed wild pepperberries
• 1 tbsp, chopped fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 800 g lamb shoulder cubes and brown on all sides for about 6-7 minutes; remove and set aside.
2. Step 2: In the same pot, add 1 diced medium onion, 2 chopped carrots, and 1 chopped parsnip; sauté for 5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes until fragrant.
4. Step 4: Deglaze the pot with 1 cup red wine, scraping up browned bits; simmer for 3 minutes to reduce slightly.
5. Step 5: Return lamb to the pot; add 2 cups beef broth, 1 tsp crushed wild pepperberries, 1 tbsp chopped fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper.
6. Step 6: Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 hours until lamb is tender and ragout thickens, stirring occasionally.