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Slow-cooked lamb shoulder with tomato and beans

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Made with beans, tomato and onion, this Slow-cooked lamb shoulder recipe is sure to be a hit at the dinner table. Simply serve with bread and dig in.

  • Serves6
  • Cook time3 hour 40 minutes
  • Prep time10 minutes
Slow-cooked lamb shoulder with tomato and beans


  • 2 tsp olive oil
  • 2kg Coles Australian Lamb Shoulder Roast Bone-In
  • 1 red onion, cut into wedges
  • 1 cup (250ml) red wine
  • 1 cup (250ml) chicken stock
  • 1 garlic bulb, halved
  • 6 sprigs fresh thyme
  • 3 sprigs rosemary
  • 350g pkt mixed medley tomatoes
  • 2 x 400g can cannellini beans, rinsed, drained
  • Rosemary sprigs, extra, to serve
  • Thyme sprigs, extra, to serve
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Heat oil in a large frying pan over medium-high heat. Season lamb. Cook lamb for 5 mins or until browned all over. Place in a large roasting pan.
  2. Step 2

    Reduce heat to medium. Add the onion and cook for 3 mins or until softened. Add wine and stock. Bring to the boil. Season. Pour the onion mixture over the lamb. Add garlic, thyme, rosemary and tomatoes. Cover pan tightly with foil and roast, adding the cannellini beans in the last 30 mins, for 31/2 hours or until tender.

  3. Step 3

    Serve the lamb with crusty bread.