Slow-Cooked Lamb Shank with Lemon Myrtle and Rosemary
Fall-off-the-bone lamb shanks braised slowly in a fragrant broth infused with native lemon myrtle and traditional rosemary for a comforting Australian stew. This australian-inspired slow cooker ready in about 200 minutes pairs about 1.5 lbs each lamb shanks, dried and crushed lemon myrtle leaves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, about 1.5 lbs each lamb shanks
- 1 tbsp, dried and crushed lemon myrtle leaves
- 2 sprigs fresh rosemary
- 2 large, peeled and chopped carrots
- 2, chopped celery stalks
- 1 large, diced onion
- 4, smashed garlic cloves
- 4 cups beef broth
- 3 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 4 lamb shanks with 1.5 tsp salt and 1 tsp black pepper, then sear in the pot for 4-5 minutes per side until browned all over. Remove shanks and set aside.
- Step 2: Reduce heat to medium and add 1 diced large onion, 2 chopped carrots, 2 chopped celery stalks, and 4 smashed garlic cloves. Sauté for 6-7 minutes until vegetables soften and become fragrant.
- Step 3: Return lamb shanks to the pot and add 4 cups beef broth, 1 tbsp crushed dried lemon myrtle leaves, and 2 sprigs fresh rosemary. Bring to a simmer, cover with a lid, reduce heat to low, and cook gently for 3 hours until the lamb is tender and falling off the bone.
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 Rosemary 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 Rosemary?
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 fresh rosemary from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shank with Lemon Myrtle and Rosemary?
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 Rosemary 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 Rosemary?
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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