Slow-Cooked Lamb Shank with Desert Pepperberry Sauce

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

Lamb shanks braised slowly until meltingly tender, finished with a rich sauce featuring aromatic Australian desert pepperberries. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 shanks (about 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 cup carrot, diced
• 1 cup celery stalk, diced
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp desert pepperberries, crushed
• 2 fresh rosemary sprigs
• 1.5 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Season 4 lamb shanks (about 1.5 lbs total) generously with 1.5 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Brown the lamb shanks on all sides for 8 minutes until deeply caramelized, then remove and set aside.
3. Step 3: Add 1 cup diced carrot, 1 cup diced celery, and 1 medium finely chopped onion to the pot. Sauté for 5-6 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
5. Step 5: Pour in 1 cup dry red wine and deglaze the pot by scraping the bottom, simmering for 3 minutes to reduce slightly.
6. Step 6: Return lamb shanks to the pot, add 2 cups beef broth, 1 tbsp crushed desert pepperberries, and 2 fresh rosemary sprigs.
7. Step 7: Cover the pot with a tight lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until the lamb is fork-tender and falling off the bone.
8. Step 8: Remove lamb shanks and keep warm. Skim fat from the sauce and simmer it uncovered on the stovetop for 10 minutes until thickened and glossy.
9. Step 9: Serve the lamb shanks drizzled with the rich desert pepperberry sauce.