Slow-Cooked Lamb Shank with Lemon Myrtle and Roasted Vegetables
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 ready in about 200 minutes pairs about 1.5 lbs each 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
Instructions
- 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.
- Step 2: Sear the lamb shanks in the hot oil for 4-5 minutes per side until deeply browned. Remove and set aside.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shank with Lemon Myrtle and Roasted Vegetables 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 Roasted Vegetables?
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 lemon myrtle powder from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shank with Lemon Myrtle and Roasted Vegetables?
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 Roasted Vegetables 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 Roasted Vegetables?
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.
Related recipes
Slow-Cooked Lamb Shanks with Wattleseed and Desert Lime Sauce
Slow-Braised Lamb Shanks with Rosemary and Vegemite Glaze
Slow-Cooked Lamb Shank with Rosemary and Root Vegetables
Slow-Cooked Lamb Shanks with Lemon Myrtle and Garlic
Slow-Cooked Lamb Shanks with Lemon Myrtle and Roasted Garlic
Slow-Cooked Lamb Shanks with Lemon Myrtle and Native Pepperberries
