Slow-Cooked Lamb Shank with Lemon Myrtle and Root Vegetables
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 ready in about 200 minutes pairs (about 1.5 lb total) lamb shanks, olive oil, medium 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 cloves 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
Instructions
- 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.
- 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.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp lemon myrtle powder, cooking for 1 minute until aromatic.
- Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, then deglaze the pot with 1 cup red wine, scraping browned bits.
- 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.
- Step 6: Cook for 2.5 to 3 hours until lamb is tender and falling off the bone, basting occasionally.
- Step 7: Remove rosemary sprigs and serve the lamb shanks with the braised vegetables and sauce.
Frequently asked questions
How long does Slow-Cooked Lamb Shank with Lemon Myrtle and Root 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 Root 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shank with Lemon Myrtle and Root 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 Root Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Root 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.
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