Slow-Cooked Lamb Shank with Lemon Myrtle and Root Vegetables

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Hearty lamb shanks braised slowly with Australian lemon myrtle and a medley of root vegetables for a warming, flavorful stew. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow 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 2, 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

• 2 pieces (about 1.5 lb total) lamb shanks
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 medium parsnips, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 tbsp lemon myrtle powder
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 fresh rosemary sprigs
• 1.5 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a heavy oven-safe pot over medium-high heat. Season 2 lamb shanks with 1.5 tsp salt and 1 tsp black pepper, then brown on all sides, about 4 minutes per side, until deep golden.
2. Step 2: Remove lamb shanks and add 1 diced yellow onion, 2 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp lemon myrtle powder, cooking for 1 minute until aromatic.
4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, then deglaze the pot with 1 cup red wine, scraping browned bits.
5. Step 5: Return lamb shanks to the pot, pour in 2 cups beef broth, add 2 rosemary sprigs, cover with a tight-fitting lid, and transfer to the oven.
6. Step 6: Cook for 2.5 to 3 hours until lamb is tender and falling off the bone, basting occasionally.
7. Step 7: Remove rosemary sprigs and serve the lamb shanks with the braised vegetables and sauce.