Slow-Braised Lamb Shanks with Wattleseed and Rosemary

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

Hearty lamb shanks slow-braised in a rich red wine sauce infused with Australian wattleseed and fresh rosemary. This australian-inspired slow cooker ready in about 200 minutes pairs (about 3 lbs) lamb shanks, olive oil, medium yellow onion, diced 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

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a heavy oven-safe pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then sear for 4-5 minutes per side until browned and crispy edges form.
  2. Step 2: Remove shanks and add 1 diced yellow onion, 2 chopped carrots, 2 chopped celery stalks, and 4 crushed garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and 1 tsp ground wattleseed, cooking for 1 minute to toast the spices.
  4. Step 4: Pour in 1 cup dry red wine, scraping browned bits from the pot, then add 2 cups beef broth and 3 fresh rosemary sprigs. Return the lamb shanks to the pot, ensuring they are partially submerged.
  5. Step 5: Cover and transfer to the oven, braising for 2.5 to 3 hours until the meat is tender and falling off the bone. Remove rosemary sprigs before serving.

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Frequently asked questions

How long does Slow-Braised Lamb Shanks with Wattleseed and Rosemary 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 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 (about 3 lbs) lamb shanks from drying out.

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

Australian slow cooker 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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