Slow-Cooked Lamb Shank Braised with Wattleseed and Red Wine

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent lamb shanks slowly braised in red wine and infused with the nutty flavor of Australian wattleseed for a cozy, flavorful meal. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, carrots 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 550 cal/serving

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Ingredients

4 (about 12 oz each) lamb shanks
3 tbsp olive oil
2 large, peeled and diced (1/2 inch) carrots
1 large, diced onion
4, minced garlic cloves
2 cups red wine
2 cups beef stock
2 tbsp tomato paste
1 tbsp, ground wattleseed
3 fresh thyme sprigs
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks (about 12 oz each) with 1 tsp black pepper and 1 1/2 tsp salt. Brown the shanks on all sides, about 4 minutes per side, then remove and set aside.
Step 2: Add 2 diced large carrots and 1 large diced onion to the pot, sautéing for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Stir in 2 tbsp tomato paste and 1 tbsp ground wattleseed, cooking for 2 minutes to deepen flavors. Pour in 2 cups red wine and 2 cups beef stock, scraping the bottom of the pot to deglaze.
Step 4: Return the lamb shanks to the pot and add 3 fresh thyme sprigs. Cover and transfer to the oven. Braise for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.