Slow-Cooked Lamb Shank with Bush Tomato and Finger Lime Glaze

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Tender lamb shanks braised slowly in a rich sauce infused with Australian bush tomato and zesty finger lime pearls for a unique tangy finish. This Australian-inspired lamb recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, onion 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.

Ingredients

• 4, about 10 oz each lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, sliced carrot
• 2, chopped celery stalks
• 4, minced garlic cloves
• 3 tbsp bush tomato paste
• 1 cup red wine
• 2 cups beef stock
• 2 sprigs fresh rosemary
• 2 tbsp finger lime pearls
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat, then brown 4 lamb shanks on all sides, about 8 minutes total; remove and set aside.
2. Step 2: Add 1 large diced onion, 2 sliced carrots, and 2 chopped celery stalks to the pot and sauté for 6 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 3 tbsp bush tomato paste, cooking for 2 minutes until aromatic.
4. Step 4: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, then add 2 cups beef stock and 2 sprigs fresh rosemary.
5. Step 5: Return lamb shanks to the pot, cover tightly, and transfer to the oven to braise for 3 hours until meat is tender and falling off the bone.
6. Step 6: Remove lamb shanks and keep warm. Simmer the braising liquid over medium heat for 10 minutes to thicken slightly, then season with 1 1/2 tsp salt and 1 tsp black pepper.
7. Step 7: Plate the lamb shanks and spoon the sauce over them, finishing by sprinkling 2 tbsp finger lime pearls on top for a burst of citrusy texture.