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

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

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 ready in about 210 minutes pairs about 10 oz each lamb shanks, olive oil, large, diced 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shank with Bush Tomato and Finger Lime Glaze take to make?

Total time is about 210 minutes (20 min prep + 190 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 Lamb Shank with Bush Tomato and Finger Lime Glaze?

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 10 oz each lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shank with Bush Tomato and Finger Lime Glaze?

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 Lamb Shank with Bush Tomato and Finger Lime Glaze 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 Lamb Shank with Bush Tomato and Finger Lime Glaze?

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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