Slow-Cooked Lamb Shank with Finger Lime Glaze

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Braised lamb shanks glazed with tangy finger lime pearls, creating a tender and aromatic dish. This Australian-inspired slow-cooker recipe, ready in about 210 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 550 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 pieces (about 2.5 lbs) lamb shanks
• 2 tbsp olive oil
• 1 cup carrot diced
• 1 cup celery diced
• 1 large onion chopped
• 4 garlic cloves minced
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 2 fresh rosemary sprigs
• 2 fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp finger lime pearls

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks on all sides, about 4 minutes per side, then remove and set aside.
2. Step 2: Add 1 cup diced carrot, 1 cup diced celery, and 1 chopped large onion to the pot. Sauté for 6-8 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
3. Step 3: Pour in 1 cup red wine and simmer to reduce by half, about 5 minutes. Add 2 cups beef broth, 2 sprigs rosemary, and 2 sprigs thyme. Return lamb shanks to the pot, cover, and place in the oven. Cook low and slow for 3 hours until meat is tender.
4. Step 4: Remove lamb shanks and keep warm. Strain braising liquid, then reduce on stovetop to a glaze consistency, about 10 minutes. Spoon 3 tbsp fresh finger lime pearls over the lamb shanks before serving to add a citrus burst.