Ingredients

Protein & Aromatics

• 3½–4 lb lamb shoulder, bone-in, cut into large chunks

• 2 tbsp olive oil

• 2 large onions, sliced

• 5 cloves garlic, crushed

• 1 tbsp fresh ginger, grated

Spices & Flavorings

• 2 tsp ground wattleseed (nutty, coffee-like flavor)

• 1 tsp ground coriander

• 1 tsp smoked paprika

• ½ tsp ground cinnamon

• 1 tsp sea salt (adjust to taste)

• ½ tsp cracked black pepper

Liquids & Braising Base

• 1½ cups Australian shiraz or dry red wine

• 2 cups beef or lamb stock

• 2 tbsp tomato paste

Fruits & Finish

• ½ cup dried quandongs (or substitute dried apricots if unavailable)

• Zest of 1 orange

• 1 tbsp honey

• Fresh thyme or lemon myrtle leaves (optional)

Instructions

1. Sear the Lamb
   Heat the Platinum 7 QT Dutch oven over medium-high heat. Add olive oil. Sear lamb pieces in batches until deeply browned on all sides. Remove and set aside.

2. Build the Aromatic Base
   Reduce heat to medium. Add onions to the pot and sauté until soft and lightly caramelized, about 6–8 minutes. Add garlic and ginger; cook 1 minute until fragrant.

3. Bloom the Spices
   Stir in wattleseed, coriander, smoked paprika, cinnamon, salt, and pepper. Toast gently for 30–45 seconds to release aromatics.

4. Deglaze and Braise
   Add tomato paste and cook for 1 minute. Deglaze with red wine, scraping the bottom of the pot. Simmer for 3–4 minutes to reduce slightly.

5. Slow Cook
   Return lamb to the pot. Add stock, dried quandongs, orange zest, honey, and herbs. Bring to a gentle simmer. Cover and cook on low heat for 2½–3 hours, stirring occasionally, until lamb is fork-tender.

6. Finish and Rest
   Adjust seasoning. Allow the dish to rest uncovered for 10–15 minutes before serving to deepen flavors.