Slow-Cooked Lamb Shank with Finger Lime and Bush Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Fall-off-the-bone lamb shanks slow-cooked in a rich tomato sauce infused with native Australian finger limes and bush tomatoes. This australian-inspired lamb ready in about 200 minutes blends (about 1.5 lbs total) lamb shanks, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 28 oz canned crushed tomatoes
• 1/4 cup dried bush tomatoes (or sun-dried tomatoes), chopped
• 1 1/2 cups beef broth
• 1 cup red wine
• 2 tbsp finger lime pearls
• 2 fresh rosemary sprigs

Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks on all sides for 4-5 minutes until deeply caramelized. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 1 medium diced carrot, and 1 diced celery stalk. Sauté for 6-7 minutes until vegetables soften and become fragrant.
4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 28 oz canned crushed tomatoes, 1/4 cup chopped dried bush tomatoes, 1 1/2 cups beef broth, and 1 cup red wine.
5. Step 5: Return lamb shanks to the pot, nestling them into the sauce, and add 2 fresh rosemary sprigs.
6. Step 6: Cover the pot with a lid and transfer to the preheated oven. Cook for 3 hours until lamb is tender and falling off the bone.
7. Step 7: Remove the pot from oven and discard rosemary sprigs. Stir in 2 tbsp finger lime pearls for a bright citrus pop.
8. Step 8: Serve the lamb shanks with the rich bush tomato sauce spooned over, garnished with extra finger lime pearls if desired.