Slow-Cooked Lamb Shank with Macadamia and Bush Tomato Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Succulent lamb shanks braised slowly in a rich sauce featuring macadamia nuts and bush tomatoes, highlighting Australia's native flavors. This Australian-inspired slow-cooker recipe, ready in about 170 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 300 g each lamb shanks
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 1/2 cup, chopped dried bush tomatoes
• 1/3 cup, roughly chopped macadamia nuts
• 1 cup red wine
• 2 cups beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper
• 1 tbsp (optional, for thickening) cornstarch
• 2 tbsp (optional, for thickening) water

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp freshly ground black pepper, then brown on all sides for 8-10 minutes until deeply caramelized. Remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté over medium heat for 6-7 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and 1/2 cup chopped dried bush tomatoes, cooking for 2 more minutes until aromatic.
4. Step 4: Pour in 1 cup red wine and simmer for 5 minutes, scraping the bottom to deglaze.
5. Step 5: Return the lamb shanks to the pot, add 2 cups beef stock, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Bring to a simmer, cover with a tight lid, and transfer to the oven for 2 1/2 hours until lamb is tender and falling off the bone.
6. Step 6: Remove lamb shanks and keep warm. Stir in 1/3 cup roughly chopped macadamia nuts into the sauce on the stovetop and simmer for 5 minutes. If sauce needs thickening, mix 1 tbsp cornstarch with 2 tbsp water and whisk into the sauce, cooking for 2 more minutes until thickened.
7. Step 7: Serve the lamb shanks topped with the rich macadamia and bush tomato sauce alongside mashed potatoes or roasted vegetables.