Slow-Braised Lamb Shanks with Bush Tomato and Rosemary

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb shanks slowly braised with native bush tomatoes and fragrant rosemary, creating a rich and comforting Australian-inspired stew. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 180 min Serves 4 Australian cuisine 480 cal/serving

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Ingredients

4 (about 3 lbs total) lamb shanks
3 tbsp olive oil
1 large onion chopped
2 medium carrots diced
4 garlic cloves minced
1/4 cup bush tomatoes dried
3 fresh rosemary sprigs
3 cups beef broth
1 cup red wine
1 1/2 tsp salt
1 tsp black pepper ground
2 tbsp tomato paste

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Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp ground black pepper, then brown on all sides for 8-10 minutes. Remove and set aside.
Step 2: Add 1 large chopped onion, 2 diced medium carrots, and 4 minced garlic cloves to the pot. Sauté over medium heat for 5 minutes until softened and fragrant.
Step 3: Stir in 2 tbsp tomato paste and 1/4 cup dried bush tomatoes, cooking for 2 more minutes.
Step 4: Deglaze the pot with 1 cup red wine, scraping up browned bits. Return lamb shanks to pot, add 3 cups beef broth and 3 sprigs fresh rosemary.
Step 5: Bring to a simmer, cover, reduce heat to low, and braise gently for 2 1/2 to 3 hours until lamb is fall-off-the-bone tender.