Slow-Baked Australian Lamb Shanks with Rosemary and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slow-baked in a rich rosemary and garlic-infused red wine sauce, perfect for a comforting Australian-style dinner. This australian-inspired lamb ready in about 210 minutes pairs (about 3 lbs) lamb shanks, olive oil, smashed garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat 4 lamb shanks dry and dust with 1/4 cup flour seasoned with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat, sear lamb shanks until golden brown on all sides, about 6-8 minutes total, then remove and set aside.
  2. Step 2: Add 1 diced large onion, 2 chopped celery stalks, and 2 peeled chopped carrots to the pot. Sauté for 5-6 minutes until softened and fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes.
  3. Step 3: Pour in 1 1/2 cups red wine to deglaze the pot, scraping up browned bits, then add 2 cups beef broth, 6 smashed garlic cloves, and 3 sprigs fresh rosemary. Return lamb shanks to the pot, cover tightly, and place in the oven for 3 hours until meat is tender and falling off the bone.
  4. Step 4: Remove lamb shanks and keep warm. Simmer the sauce on the stove for 10 minutes to thicken slightly. Adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp black pepper. Serve lamb shanks with sauce spooned over, alongside mashed potatoes or roasted vegetables.

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Frequently asked questions

How long does Slow-Baked Australian Lamb Shanks with Rosemary and Garlic take to make?

Total time is about 210 minutes (20 min prep + 190 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-Baked Australian Lamb Shanks with Rosemary and Garlic?

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 (about 3 lbs) lamb shanks from drying out.

Can I substitute ingredients in Slow-Baked Australian Lamb Shanks with Rosemary and Garlic?

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-Baked Australian Lamb Shanks with Rosemary and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Baked Australian Lamb Shanks with Rosemary and Garlic?

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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