Slow-Braised Lamb Shanks with Native Pepperberry Jus

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Tender lamb shanks slow-cooked in a rich jus infused with native Australian pepperberries and aromatic vegetables, delivering deep earthy flavors. This Australian-inspired lamb recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, carrot 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.

Ingredients

• 4 pieces (about 1.2 kg) lamb shanks
• 3 tbsp olive oil
• 2 medium, diced carrot
• 2 stalks, diced celery stalks
• 1 large, chopped brown onion
• 4 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 3 cups beef stock
• 1 tsp, crushed native pepperberries
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 325°F (160°C). Heat 3 tbsp olive oil in a large heavy-based ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides for 6-8 minutes until a deep golden crust forms; transfer shanks to a plate.
2. Step 2: In the same pot, add 2 diced carrots, 2 diced celery stalks, and 1 chopped large brown onion. Sauté for 6 minutes until softened and fragrant. Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes until the tomato paste darkens slightly.
3. Step 3: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer for 4 minutes until reduced by half. Add 3 cups beef stock, 1 tsp crushed native pepperberries, and 2 sprigs fresh rosemary. Return the lamb shanks to the pot, ensuring they are partially submerged.
4. Step 4: Cover the pot with a lid and transfer to the preheated oven. Braise for 3 hours, turning the shanks halfway, until the meat is tender and falling off the bone.
5. Step 5: Remove the lamb shanks and keep warm. Strain the cooking liquid through a fine sieve into a saucepan, discarding solids. Simmer the liquid over medium heat for 10 minutes until slightly thickened to a glossy jus. Serve the lamb shanks drizzled with the pepperberry jus.