Slow-Cooked Lamb Shank with Rosemary and Macadamia Nut Mash

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

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Tender lamb shanks slow-cooked with fragrant rosemary and garlic, served over a creamy mashed potato blended with buttery macadamia nuts for a uniquely Australian twist. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, fresh rosemary sprigs, garlic cloves 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 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 the lamb shanks on all sides, about 3 minutes per side, then remove and set aside.
  2. Step 2: Lower heat to medium, add 4 minced garlic cloves and 3 fresh rosemary sprigs to the pot, sauté for 1 minute until fragrant. Pour in 1 cup red wine and cook for 3 minutes to reduce slightly.
  3. Step 3: Return the lamb shanks to the pot and add 2 cups beef broth. Cover with a lid and transfer to the oven. Slow cook for 2.5 to 3 hours until meat is tender and falling off the bone.
  4. Step 4: While lamb cooks, boil 4 peeled and quartered large potatoes in salted water for 20 minutes until soft. Drain and mash with 3 tbsp butter, 1/2 cup milk, and 1/2 cup toasted and chopped macadamia nuts until smooth and creamy.
  5. Step 5: Serve the lamb shanks over the macadamia nut mash, spooning some of the cooking liquid over the top.

Frequently asked questions

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

Total time is about 200 minutes (20 min prep + 180 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 Mash?

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 lamb shanks from drying out.

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

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 Mash 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 Mash?

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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