Slow-Cooked Australian White Lamb Shank with Red Wine and Rosemary
Tender Australian White lamb shanks braised slowly in red wine, garlic, and rosemary for a rich and hearty dinner. This australian-inspired lamb ready in about 200 minutes pairs olive oil, medium, chopped carrots, chopped celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 lb each Australian White lamb shanks
- 3 tbsp olive oil
- 2 medium, chopped carrots
- 2, chopped celery stalks
- 1 large, diced onion
- 4 cloves, minced garlic cloves
- 3 sprigs fresh rosemary sprigs
- 2 cups dry red wine
- 2 cups beef or lamb broth
- 2 tbsp tomato paste
- 1 1/2 tsp sea salt
- 1 tsp, freshly ground black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 Australian White lamb shanks with 1 1/2 tsp sea salt and 1 tsp freshly ground black pepper.
- Step 2: Brown the lamb shanks on all sides in the hot oil for 8-10 minutes until deep golden. Remove and set aside.
- Step 3: Add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5 minutes until softened.
- Step 4: Stir in 4 minced garlic cloves, 2 tbsp tomato paste, and 3 sprigs fresh rosemary; cook for 2 minutes until fragrant.
- Step 5: Pour in 2 cups dry red wine and 2 cups beef or lamb broth, scraping up browned bits from the pot.
- Step 6: Return the lamb shanks to the pot, cover tightly, and transfer to the oven. Braise for 2 1/2 to 3 hours until the meat is fork-tender and falling off the bone.
- Step 7: Remove rosemary sprigs before serving the lamb shanks with the rich braising sauce spooned over.
Frequently asked questions
How long does Slow-Cooked Australian White Lamb Shank with Red Wine 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-Cooked Australian White Lamb Shank with Red Wine 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Australian White Lamb Shank with Red Wine 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-Cooked Australian White Lamb Shank with Red Wine 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-Cooked Australian White Lamb Shank with Red Wine and Rosemary?
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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