Slow-Cooked Lamb Shank with Lemon Myrtle and Finger Lime

By · Reviewed by AislePrompt Editorial · ·

Rich lamb shanks braised slowly with native lemon myrtle and finger lime, creating a citrusy, tender dish inspired by Australian bush flavors. This australian-inspired slow cooker ready in about 205 minutes pairs (about 1.5 lbs each) lamb shanks, olive oil, large onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 25 min Cook: 180 min Serves 4 Australian cuisine 600 cal/serving
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Ingredients

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 1.5 tsp salt and 1 tsp black pepper, then brown them for 4-5 minutes per side until deep golden; remove and set aside.
  2. Step 2: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot; sauté for 6-7 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes until tomato paste darkens and becomes aromatic.
  4. Step 4: Pour in 1 cup dry red wine to deglaze, scraping up browned bits; simmer for 3 minutes until reduced by half.
  5. Step 5: Return lamb shanks to the pot, add 3 cups beef broth, 2 tsp dried lemon myrtle leaves, 3 fresh thyme sprigs, and bring to a simmer.
  6. Step 6: Cover the pot and transfer to the oven; braise for 2.5 to 3 hours until lamb is fork-tender.
  7. Step 7: Remove lamb and keep warm. Stir 2 tbsp finger lime pulp into the braising liquid on stovetop over medium heat; simmer uncovered for 5 minutes until sauce thickens slightly and coats the back of a spoon.
  8. Step 8: Serve lamb shanks with spoonfuls of lemon myrtle and finger lime sauce.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shank with Lemon Myrtle and Finger Lime take to make?

Total time is about 205 minutes (25 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 Finger Lime?

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 olive oil from drying out.

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

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 Finger Lime 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 Finger Lime?

Australian slow cooker 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.

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