Slow-Cooked Lamb Shank with Bush Tomato and Pepperberry Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender lamb shanks slow-braised in a rich sauce infused with native bush tomatoes and pepperberries, offering a distinctive Australian bush flavor. This australian-inspired lamb ready in about 210 minutes blends (about 1.5 lbs each) lamb shanks, olive oil, large, diced onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 620 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 1.5 lbs each) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 1/2 cup, chopped dried bush tomatoes
• 1 tsp, crushed dried pepperberries
• 1 cup red wine
• 3 cups beef stock
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 4 lamb shanks (about 1.5 lbs each) with 1 1/2 tsp salt and 1 tsp black pepper, then brown them on all sides for 8-10 minutes. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1/2 cup chopped dried bush tomatoes and 1 tsp crushed dried pepperberries, cooking for 2 minutes. Add 2 tbsp tomato paste and cook for another minute to deepen flavor.
4. Step 4: Pour in 1 cup red wine, scraping the bottom of the pot to deglaze. Simmer until wine reduces by half, about 5 minutes.
5. Step 5: Return lamb shanks to the pot, add 3 cups beef stock and 2 sprigs fresh rosemary. Bring to a simmer then cover and transfer to the oven. Cook for 3 hours until lamb is fork-tender.
6. Step 6: Remove rosemary sprigs, adjust seasoning with salt and pepper if needed, and serve the lamb shanks with the rich bush tomato sauce spooned over.