Slow-Cooked Lamb Shank with Desert Pepperberry Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 480 cal/serving

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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 cloves garlic cloves, minced
1 cup dry red wine
2 cups beef broth
2 tbsp tomato paste
1 tbsp desert pepperberries, crushed
2 sprigs fresh rosemary sprigs
1.5 tsp salt
1 tsp black pepper

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Equipment for this recipe

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Instructions

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.
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.
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.
Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
Step 5: Pour in 1 cup dry red wine and deglaze the pot by scraping the bottom, simmering for 3 minutes to reduce slightly.
Step 6: Return lamb shanks to the pot, add 2 cups beef broth, 1 tbsp crushed desert pepperberries, and 2 fresh rosemary sprigs.
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.
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.
Step 9: Serve the lamb shanks drizzled with the rich desert pepperberry sauce.

Frequently asked questions

How long does Slow-Cooked Lamb Shank with Desert Pepperberry Sauce 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 Desert Pepperberry Sauce?

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 lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shank with Desert Pepperberry Sauce?

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 Desert Pepperberry Sauce 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 Desert Pepperberry Sauce?

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.