Slow-Cooked Lamb Shank with Macadamia Nut and Lemon Myrtle Sauce
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 ready in about 200 minutes blends about 250 g each lamb shanks, olive oil, large, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 560 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- Step 3: Stir in 2 tbsp tomato paste and 1 tsp lemon myrtle powder; cook for 2 minutes to deepen flavors.
- Step 4: Pour in 1 cup red wine and scrape the bottom of the pot to deglaze, simmering for 5 minutes until slightly reduced.
- 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.
- 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.
- Step 7: Serve lamb shanks drizzled with the macadamia nut and lemon myrtle sauce alongside roasted vegetables or mashed potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shank with Macadamia Nut and Lemon Myrtle Sauce take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Lamb Shank with Macadamia Nut and Lemon Myrtle Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Lamb Shank with Macadamia Nut and Lemon Myrtle Sauce?
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 Macadamia Nut and Lemon Myrtle Sauce 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 Macadamia Nut and Lemon Myrtle Sauce?
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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