Slow-Cooked Lamb Shank with Native Pepperberry Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender lamb shanks braised slowly until falling off the bone, served with a rich sauce flavored with Australian native pepperberries for a subtle spicy kick. This australian-inspired lamb ready in about 215 minutes blends (about 1.5 lbs each) lamb shanks, olive oil, large, diced yellow 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 650 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 pieces (about 1.5 lbs each) lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, chopped into 1-inch pieces carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 1 tsp, crushed dried native pepperberries
• 2 sprigs fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-proof pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then brown them on all sides for about 4 minutes per side until deep golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
4. Step 4: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits. Let simmer for 3 minutes until slightly reduced.
5. Step 5: Add back the lamb shanks, pour 2 cups beef broth over them, add 2 sprigs fresh rosemary and 1 tsp crushed dried native pepperberries. Cover and transfer to the oven, braising for 3 hours until meat is tender.
6. Step 6: Remove lamb and cover to keep warm. Strain the braising liquid into a saucepan, bring to a simmer. Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry, whisk into the sauce.
7. Step 7: Cook sauce over medium heat for 3-5 minutes until thickened and glossy, then season to taste. Serve lamb shanks drizzled with the pepperberry sauce.