Slow-Cooked Lamb Shank with Bush Tomato and Pepperberry
Tender slow-cooked lamb shanks infused with native bush tomato and pepperberry, braised in red wine and aromatic vegetables for a rich Australian outback-inspired stew. This australian-inspired lamb ready in about 200 minutes pairs shanks (about 2 lbs total) lamb shanks, olive oil, large (1 cup) onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 shanks (about 2 lbs total) lamb shanks
- 3 tbsp olive oil
- 1 large (1 cup) onion, diced
- 2 medium (1 cup) carrots, sliced
- 2 (1 cup) celery stalks, sliced
- 4 cloves garlic cloves, minced
- 1/4 cup dried bush tomatoes, chopped
- 1 tsp ground pepperberry
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 fresh rosemary sprigs
- 1 tsp sea salt
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks (about 2 lbs) with 1 tsp sea salt and 1 tsp ground pepperberry, then brown on all sides, about 3-4 minutes per side. Remove and set aside.
- Step 2: Add 1 large diced onion, 2 sliced carrots, 2 sliced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 6 minutes until softened and fragrant.
- Step 3: Stir in 1/4 cup chopped dried bush tomatoes and 2 tbsp tomato paste, cooking for 2 minutes to deepen flavors.
- Step 4: Pour in 1 cup red wine and 2 cups beef broth, scraping any browned bits from the bottom. Return the lamb shanks to the pot and add 2 fresh rosemary sprigs.
- Step 5: Bring to a simmer, cover, and reduce heat to low. Cook gently for 3 hours until the lamb is fork-tender and the sauce thickens.
Frequently asked questions
How long does Slow-Cooked Lamb Shank with Bush Tomato and Pepperberry 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 Lamb Shank with Bush Tomato and Pepperberry?
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 Lamb Shank with Bush Tomato and Pepperberry?
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 Pepperberry 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 Pepperberry?
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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