Slow-Cooked Australian Lamb Shank with Root Vegetables
Tender lamb shanks braised slowly with carrots, parsnips, and onions in a savory red wine sauce, perfect for a comforting family dinner. This australian-inspired lamb ready in about 200 minutes pairs (about 1.2 kg) lamb shanks, olive oil, medium, sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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, sliced yellow onion
- 3 large, peeled and cut into 2-inch chunks carrots
- 2 medium, peeled and cut into 2-inch chunks parsnips
- 4, minced garlic cloves
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef or lamb stock
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1.5 tsp salt
- 1 tsp, freshly ground black pepper
Instructions
- Step 1: Preheat oven to 325°F (160°C). Rub 4 lamb shanks all over with 1.5 tsp salt and 1 tsp freshly ground black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
- Step 2: Brown the lamb shanks in batches, about 4 minutes per side, until deeply caramelized. Remove shanks and set aside. Add 2 sliced yellow onions, 3 peeled and chunked carrots, and 2 peeled and chunked parsnips to the pot and sauté for 8 minutes until softened and golden.
- Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant. Pour in 1 cup dry red wine to deglaze the pan, scraping up browned bits for 3 minutes until wine reduces by half.
- Step 4: Return lamb shanks to the pot, add 2 cups beef or lamb stock, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme. Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven.
- Step 5: Cook for 2.5 to 3 hours, basting occasionally, until lamb is fork-tender and vegetables are meltingly soft. Remove herbs before serving. Serve hot with the braised vegetables and pan sauce.
Frequently asked questions
How long does Slow-Cooked Australian Lamb Shank with Root Vegetables 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-Cooked Australian Lamb Shank with Root Vegetables?
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 1.2 kg) lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Australian Lamb Shank with Root Vegetables?
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-Cooked Australian Lamb Shank with Root Vegetables 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-Cooked Australian Lamb Shank with Root Vegetables?
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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