Slow-Braised Lamb Shanks with Wattleseed and Red Wine
Rich and tender lamb shanks slowly braised in red wine and infused with earthy Australian wattleseed for a comforting and aromatic meal. This australian-inspired lamb ready in about 200 minutes pairs (about 2 lbs total) lamb shanks, olive oil, large, diced onion 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.
Ingredients
- 4 pieces (about 2 lbs total) lamb shanks
- 3 tbsp olive oil
- 1 large, diced onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4 cloves minced garlic cloves
- 2 cups dry red wine
- 3 cups beef stock
- 2 tsp ground wattleseed
- 2 sprigs fresh rosemary
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 4 lamb shanks (about 2 lbs) with 1 1/2 tsp salt and 1 tsp black pepper. Sear lamb shanks for 4-5 minutes per side until browned evenly. Remove from pot and set aside.
- Step 2: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5-6 minutes until vegetables soften and become fragrant. Stir in 4 minced garlic cloves and cook 1 more minute.
- Step 3: Pour in 2 cups dry red wine to deglaze the pot, scraping browned bits off the bottom. Let the wine reduce for 5 minutes until slightly thickened.
- Step 4: Return lamb shanks to the pot and add 3 cups beef stock, 2 tsp ground wattleseed, and 2 sprigs fresh rosemary. Bring to a simmer, cover, and transfer to the oven.
- Step 5: Braise uncovered for 2.5 to 3 hours until lamb is tender and falling off the bone, basting occasionally with the cooking liquid. Serve hot with mashed potatoes or roasted vegetables.
Frequently asked questions
How long does Slow-Braised Lamb Shanks with Wattleseed and Red Wine 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-Braised Lamb Shanks with Wattleseed and Red Wine?
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-Braised Lamb Shanks with Wattleseed and Red Wine?
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-Braised Lamb Shanks with Wattleseed and Red Wine 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-Braised Lamb Shanks with Wattleseed and Red Wine?
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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