Slow-Cooked Lamb Shank with Bush Tomato and Wattleseed Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender lamb shanks slow-cooked in a rich sauce infused with bush tomatoes and ground wattleseed, capturing authentic Australian outback flavors. This Australian-inspired slow-cooker recipe, ready in about 200 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 520 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 (about 1.5 lbs total) lamb shanks
• 2 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrots
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 14 oz (400 g) canned crushed tomatoes
• 1 1/2 cups beef broth
• 1/4 cup, chopped dried bush tomatoes
• 1 tsp ground wattleseed
• 2 sprigs fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks on all sides for 5-6 minutes until golden, then remove and set aside.
3. Step 3: In the same pot, add 1 large diced onion and 2 diced carrots, sautéing for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Add 14 oz canned crushed tomatoes, 1 1/2 cups beef broth, 1/4 cup chopped dried bush tomatoes, 1 tsp ground wattleseed, and 2 sprigs fresh thyme.
5. Step 5: Return lamb shanks to the pot, submerging them in the sauce. Cover and transfer to the oven, slow-cooking for 3 hours until meat is tender and falling off the bone.
6. Step 6: Remove thyme sprigs before serving, spooning the thickened bush tomato and wattleseed sauce over the lamb shanks.