Slow-Cooked Lamb Shank with Lemon Myrtle and Aniseed Myrtle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty lamb shanks slow-cooked with fragrant Australian lemon myrtle and aniseed myrtle for a deeply aromatic and tender dish. This australian-inspired lamb ready in about 200 minutes pairs about 12 oz each lamb shanks, olive oil, large, chopped onion 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 550 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 2 tsp sea salt and 1 tsp black pepper, then brown on all sides for 5-6 minutes until deep golden.
  2. Step 2: Remove lamb and add 1 large chopped onion, 2 sliced carrots, and 2 sliced celery stalks to the pot. Sauté for 5 minutes until softened.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
  4. Step 4: Pour in 1 cup dry red wine and simmer for 5 minutes until reduced by half.
  5. Step 5: Add 2 cups beef stock, 4 lemon myrtle leaves (or 1 tbsp ground), 2 aniseed myrtle leaves (or 1 tsp ground), and 2 bay leaves. Return lamb shanks to the pot.
  6. Step 6: Cover with a lid and transfer to the oven to slow cook for 3 hours until the lamb is fork-tender and falling off the bone.
  7. Step 7: Remove lamb shanks and strain sauce if desired. Serve lamb with the rich myrtle-infused sauce spooned over.

Frequently asked questions

How long does Slow-Cooked Lamb Shank with Lemon Myrtle and Aniseed Myrtle 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 Lemon Myrtle and Aniseed Myrtle?

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 about 12 oz each lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shank with Lemon Myrtle and Aniseed Myrtle?

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 Lemon Myrtle and Aniseed Myrtle 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 Lemon Myrtle and Aniseed Myrtle?

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.

Related recipes