Slow-Baked Lamb Shanks with Rosemary and Wattleseed
Tender lamb shanks slow-baked in a rich tomato and red wine sauce infused with aromatic rosemary and native Australian wattleseed. This australian-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 1.5 lbs total) lamb shanks
- 3 tbsp olive oil
- 2 medium, diced carrot
- 2, diced celery stalks
- 1 large, finely chopped onion
- 4, minced garlic cloves
- 2 tbsp tomato paste
- 28 oz (1 can) canned crushed tomatoes
- 1 cup dry red wine
- 1 cup beef stock
- 3 fresh rosemary sprigs
- 1 tsp dried wattleseed
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F (160°C). Pat dry 4 lamb shanks and season with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides for about 6-8 minutes until golden, then remove and set aside.
- Step 3: In the same pot, add 2 diced carrots, 2 diced celery stalks, and 1 large finely chopped onion; sauté for 5-6 minutes until softened and fragrant.
- Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute to deepen flavors.
- Step 5: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and cook for 3 minutes until slightly reduced.
- Step 6: Add 28 oz canned crushed tomatoes, 1 cup beef stock, 3 sprigs fresh rosemary, and 1 tsp dried wattleseed; stir well.
- Step 7: Return the lamb shanks to the pot, cover tightly, and place in the preheated oven. Bake for 2 1/2 to 3 hours, basting occasionally, until lamb is tender and falling off the bone.
- Step 8: Remove rosemary sprigs before serving the lamb shanks with the rich sauce spooned over the top.
Frequently asked questions
How long does Slow-Baked Lamb Shanks with Rosemary and Wattleseed take to make?
Total time is about 200 minutes (20 min prep + 180 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 Lamb Shanks with Rosemary and Wattleseed?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Baked Lamb Shanks with Rosemary and Wattleseed?
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 Lamb Shanks with Rosemary and Wattleseed 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 Lamb Shanks with Rosemary and Wattleseed?
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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