Slow-Cooked Lamb Shank with Macadamia Nut and Lemon Myrtle Sauce

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Fall-off-the-bone lamb shanks braised slowly with aromatic lemon myrtle and finished with a rich macadamia nut sauce. This Australian-inspired slow-cooker recipe, ready in about 200 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 560 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 250 g each lamb shanks
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 3 cups beef stock
• 1 cup red wine
• 1 tsp lemon myrtle powder
• 1/2 cup, chopped macadamia nuts
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 3 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 black pepper, then brown in the pot for 4 minutes per side until nicely caramelized. Remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 6-8 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 1 tsp lemon myrtle powder; cook for 2 minutes to deepen flavors.
4. Step 4: Pour in 1 cup red wine and scrape the bottom of the pot to deglaze, simmering for 5 minutes until slightly reduced.
5. Step 5: Return lamb shanks to the pot and add 3 cups beef stock and 2 sprigs fresh thyme. Bring to a simmer, cover, and transfer the pot to the preheated oven. Cook for 2 1/2 to 3 hours until lamb is tender and falling off the bone.
6. Step 6: Remove lamb shanks and keep warm. Blend 1/2 cup chopped macadamia nuts with some cooking liquid until smooth and creamy to create the sauce. Adjust seasoning with salt if needed.
7. Step 7: Serve lamb shanks drizzled with the macadamia nut and lemon myrtle sauce alongside roasted vegetables or mashed potatoes.