Slow-Cooked Lamb Shank with Lemon Myrtle and Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Fall-off-the-bone lamb shanks infused with fragrant lemon myrtle, slow-cooked alongside root vegetables for a warming meal. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, lemon myrtle powder, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 1.5 lbs each lamb shanks
• 1 tbsp lemon myrtle powder
• 3 tbsp olive oil
• 3 medium, peeled and cut into 2-inch pieces carrots
• 2 medium, peeled and cut into 2-inch pieces parsnips
• 1 large, quartered red onion
• 5, smashed garlic cloves
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Rub 1 tbsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper evenly over 4 lamb shanks. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat.
2. Step 2: Sear the lamb shanks in the hot oil for 4-5 minutes per side until deeply browned. Remove and set aside.
3. Step 3: In the same pot, add 5 smashed garlic cloves, 1 large quartered red onion, 3 chopped carrots, and 2 chopped parsnips. Sauté for 5 minutes until vegetables start to soften and become fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 2 cups beef broth and add 2 sprigs fresh rosemary. Return lamb shanks to the pot, cover tightly, and transfer to the oven.
5. Step 5: Slow-cook for 2.5 to 3 hours, basting occasionally, until lamb is tender and falling off the bone. Remove rosemary sprigs before serving with roasted vegetables and pan juices.