Slow-Cooked Lamb Shank with Native Pepperberry and Bush Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich lamb shanks braised slowly in a sauce infused with native Australian pepperberry and bush tomato for deep, earthy flavor. This australian-inspired lamb ready in about 200 minutes blends (about 1.5 lbs total) 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 550 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp crushed Tasmanian pepperberry.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides for about 5 minutes, then remove and set aside.
  3. Step 3: Add 1 large finely chopped onion and 4 minced garlic cloves to the pot and sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 1/2 cup soaked and chopped bush tomatoes, 14 oz crushed tomatoes, 1 1/2 cups beef broth, 1/2 cup red wine (if using), and 2 sprigs fresh rosemary. Bring to a simmer.
  5. Step 5: Return lamb shanks to the pot, cover with a lid, and transfer to the oven. Cook for 2 1/2 to 3 hours until the meat is tender and falling off the bone.
  6. Step 6: Remove the lamb shanks and keep warm. Simmer the sauce on the stovetop over medium heat for 10 minutes to thicken if needed. Serve lamb shanks with the rich bush tomato and pepperberry sauce spooned over.

Frequently asked questions

How long does Slow-Cooked Lamb Shank with Native Pepperberry and Bush Tomato 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 Native Pepperberry and Bush Tomato 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 Native Pepperberry and Bush Tomato 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 Native Pepperberry and Bush Tomato 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 Native Pepperberry and Bush Tomato Sauce?

Australian lamb 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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