Slow-Cooked Lamb Shank with Bush Tomato Relish

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Fall-off-the-bone lamb shanks braised slowly with Australian bush tomato relish for a rich, tangy finish. 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 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.

Ingredients

• 2 (about 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 4 minced garlic cloves
• 1 cup red wine
• 2 cups beef stock
• 1/2 cup bush tomato relish
• 1 tbsp chopped fresh rosemary
• 1 tsp sea salt
• 1/2 tsp ground black pepper

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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.