Slow-Baked Lamb Shanks with Wattleseed and Rosemary

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

Fall-off-the-bone lamb shanks slow-baked with earthy wattleseed and fragrant rosemary for a comforting Australian-inspired stew. This australian-inspired lamb ready in about 205 minutes pairs shanks (about 1.5 lbs each) lamb shanks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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: 185 min Serves 4 Australian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat and brown lamb shanks on all sides, about 8 minutes total, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion, 3 chopped carrots, 2 chopped celery stalks, and 4 smashed garlic cloves. Sauté for 5-7 minutes until vegetables soften and become fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes. Deglaze the pot with 1 cup dry red wine, scraping browned bits from the bottom.
  4. Step 4: Return lamb shanks to the pot. Add 3 cups beef broth, 2 tsp ground wattleseed, and 3 sprigs fresh rosemary. Bring to a simmer, cover with a lid, and transfer to oven.
  5. Step 5: Bake for 3 hours until lamb is tender and falling off the bone. Remove rosemary sprigs before serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 205 minutes (20 min prep + 185 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 Wattleseed and Rosemary?

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 salt from drying out.

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

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 Wattleseed and Rosemary 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 Wattleseed and Rosemary?

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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