Slow-Cooked Lamb Shank with Bush Tomato Relish

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone lamb shanks braised slowly with Australian bush tomato relish for a rich, tangy finish. This australian-inspired slow cooker ready in about 200 minutes pairs (about 1.5 lbs total) 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 2, 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: 180 min Serves 2 Australian cuisine 650 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a heavy ovenproof pot over medium-high heat. Add 2 lamb shanks and brown on all sides for 8-10 minutes until deeply caramelized, then remove and set aside.
  2. Step 2: Add 1 large diced onion, 1 diced carrot, and 1 diced celery stalk to the pot; sauté for 5-6 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
  3. Step 3: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, then reduce by half over 5 minutes. Add back the lamb shanks, 2 cups beef stock, 1/2 cup bush tomato relish, 1 tbsp chopped rosemary, 1 tsp sea salt, and 1/2 tsp black pepper.
  4. Step 4: Cover pot with lid and transfer to the oven. Braise for 2.5 to 3 hours until lamb is tender and falling off the bone.
  5. Step 5: Remove lamb and spoon the sauce over before serving with creamy mashed potatoes or roasted root vegetables.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Lamb Shank with Bush Tomato Relish 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 Relish?

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 Relish?

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 Relish for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Relish?

Australian slow cooker 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.

Related recipes