Slow-Cooked Lamb Shank with Bush Tomato and Rosemary
Tender lamb shanks braised slowly with Australian bush tomatoes, fresh rosemary, and red wine for a rich, comforting meal. This australian-inspired lamb ready in about 210 minutes pairs about 1 lb 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 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.
Ingredients
- 4, about 1 lb each lamb shanks
- 3 tbsp olive oil
- 1 large, diced onion
- 2 medium, chopped carrots
- 2, chopped celery stalks
- 4, minced garlic cloves
- 1/2 cup, chopped dried bush tomatoes
- 3 fresh rosemary sprigs
- 1 1/2 cups red wine
- 2 cups beef broth
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper. Sear lamb shanks for 4-5 minutes per side until deeply browned; remove and set aside.
- Step 2: In the same pot, add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and 1/2 cup chopped dried bush tomatoes, cooking for 1 minute.
- Step 3: Pour in 1 1/2 cups red wine and simmer for 3 minutes to reduce slightly, scraping brown bits from the bottom.
- Step 4: Return lamb shanks to the pot, add 2 cups beef broth and 3 sprigs fresh rosemary. Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 3 hours until lamb is tender and nearly falling off the bone.
- Step 5: Remove rosemary sprigs and serve lamb shanks with the rich braising sauce spooned over.
Frequently asked questions
How long does Slow-Cooked Lamb Shank with Bush Tomato and Rosemary 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 Rosemary?
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 1 lb each lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shank with Bush Tomato and Rosemary?
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 Rosemary 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 Rosemary?
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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