Slow-Cooked Lamb Shank with Rosemary and Macadamia Nut Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone lamb shanks braised with Australian rosemary and garlic, finished with a crunchy macadamia nut crust. This australian-inspired lamb ready in about 190 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 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.

Prep: 25 min Cook: 165 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat, sear lamb shanks turning until browned on all sides, about 8 minutes total.
  2. Step 2: Remove shanks and add 1 large chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Cook for 5 minutes until softened. Add 4 minced garlic cloves and 3 sprigs fresh rosemary, cooking 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, then pour in 1 cup dry red wine, scraping browned bits from the bottom. Let simmer 3 minutes to reduce slightly.
  4. Step 4: Return lamb shanks to pot, add 2 cups beef broth, cover pot with lid, and transfer to oven. Braise for 2.5 hours until meat is tender and nearly falling off the bone.
  5. Step 5: Mix 1/2 cup finely chopped macadamia nuts, 1/4 cup grated parmesan cheese, and 1/4 cup bread crumbs in a bowl.
  6. Step 6: Remove lamb from oven, spoon some braising liquid off top, then sprinkle nut mixture evenly over lamb shanks. Place under broiler for 3-4 minutes until golden and crunchy.
  7. Step 7: Serve lamb shanks with pan sauce and your favorite sides.

Frequently asked questions

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

Total time is about 190 minutes (25 min prep + 165 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 Nut 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 Nut 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 Nut 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 Nut 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.

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