Slow-Cooked Lamb Shank with Rosemary and Macadamia Crust

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

Fall-off-the-bone lamb shanks braised slowly with fresh rosemary and garlic, finished with a crunchy macadamia nut crust for added texture and Australian flair. This australian-inspired lamb ready in about 210 minutes pairs (about 1.5 lbs each) lamb shanks, olive oil, large, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 550 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Rub 4 lamb shanks with 1.5 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown lamb shanks on all sides for 8-10 minutes until deeply caramelized. Remove and set aside.
  2. Step 2: In the same pot, add 1 large chopped yellow onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 6-7 minutes until softened and fragrant.
  3. Step 3: Pour in 3 cups beef broth and 1 cup red wine, scraping up browned bits from the bottom. Add 3 sprigs fresh rosemary and return lamb shanks to the pot.
  4. Step 4: Cover the pot with a lid and transfer to the oven. Braise for 3 hours until the meat is tender and falling off the bone.
  5. Step 5: Mix 1/2 cup chopped macadamia nuts with 1/4 cup bread crumbs in a bowl. Remove lamb shanks from the pot and place on a baking sheet. Press the macadamia mixture onto the top of each shank.
  6. Step 6: Broil the lamb shanks for 3-5 minutes until the macadamia crust is golden and crunchy. Serve immediately with the braising liquid spooned over.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Lamb Shank with Rosemary and Macadamia Crust take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lamb Shank with Rosemary and Macadamia Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shank with Rosemary and Macadamia Crust?

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 Rosemary and Macadamia Crust 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 Rosemary and Macadamia Crust?

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.

Related recipes