Slow-Cooked Lamb Shank with Native Pepperberry Jus

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Tender lamb shanks braised slowly in a rich jus infused with native Australian pepperberries and fresh rosemary, perfect for a comforting dinner. This australian-inspired lamb ready in about 215 minutes pairs (about 3 lbs) lamb shanks, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 pieces (about 3 lbs) lamb shanks
• 3 tbsp olive oil
• 2 medium, peeled and chopped into 1-inch pieces carrots
• 2, chopped into 1-inch pieces celery stalks
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 3 sprigs fresh rosemary sprigs
• 1 tbsp crushed native Australian pepperberries
• 1 cup red wine
• 3 cups beef broth
• 2 tbsp tomato paste
• 2 tsp salt
• 1 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper and brown them on all sides until deep golden, about 8 minutes total. Remove lamb and set aside.
2. Step 2: Add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté over medium heat for 6 minutes until softened and fragrant. Stir in 4 minced garlic cloves and 1 tbsp crushed native Australian pepperberries, cooking for 1 minute more.
3. Step 3: Stir in 2 tbsp tomato paste, coat the vegetables, then pour in 1 cup red wine and simmer for 4 minutes until reduced by half. Add 3 cups beef broth and 3 sprigs fresh rosemary, scraping up browned bits from the bottom.
4. Step 4: Return lamb shanks to the pot, cover tightly with a lid, and transfer to the oven. Braise for 3 hours until meat is tender and falling off the bone.
5. Step 5: Remove lamb shanks and keep warm. Strain the cooking liquid into a saucepan, simmer over medium-high heat until reduced by half and slightly thickened, about 10 minutes. Adjust seasoning with remaining salt and pepper. Serve lamb shanks drizzled with the pepperberry jus.