Bush Tomato Braised Lamb Shanks with Root Vegetables

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Slow-braised lamb shanks infused with Australian bush tomato and red wine, resting on a bed of tender roasted root vegetables. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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

• 4 (about 8 oz each) lamb shanks
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced onion
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 4, minced garlic cloves
• 1/4 cup dried, chopped bush tomatoes
• 1 1/2 cups red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 3 medium, peeled and cubed potatoes

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp sea salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 3-4 minutes per side, until deeply caramelized. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 3 chopped carrots, 2 chopped parsnips, and 4 minced garlic cloves. Sauté over medium heat for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 1/4 cup chopped dried bush tomatoes and 2 tbsp tomato paste. Cook 2 minutes until mixture darkens.
4. Step 4: Pour in 1 1/2 cups red wine and 2 cups beef stock, scraping the bottom of the pot to release browned bits. Add 2 sprigs fresh rosemary, 2 sprigs fresh thyme, and 1 bay leaf.
5. Step 5: Return lamb shanks to the pot, nestling them in the liquid. Cover with lid and transfer to the oven. Braise for 2 1/2 to 3 hours, until lamb is fork-tender.
6. Step 6: Meanwhile, toss 3 peeled and cubed potatoes with olive oil, salt, and pepper; roast separately on a baking sheet at 400°F for 40 minutes until golden and tender.
7. Step 7: Remove lamb shanks and vegetables from the pot. Discard herb stems and bay leaf. Reduce the sauce on the stovetop over medium heat for 10 minutes until thickened and coats the back of a spoon.
8. Step 8: Serve lamb shanks over the roasted potatoes and root vegetables, drizzled generously with the bush tomato sauce.