Slow-Cooked Lamb Shank with Bush Tomato and Pepperberry Sauce

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

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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 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 620 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 620 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Lamb Shank with Bush Tomato and Pepperberry Sauce 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 Pepperberry Sauce?

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 lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shank with Bush Tomato and Pepperberry Sauce?

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 Sauce 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 Sauce?

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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