Slow-Cooked Lamb Shank with Rosemary and Native Pepperberry

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

Rich and tender lamb shanks braised slowly with fragrant rosemary and the unique spicy notes of Australian pepperberry. This australian-inspired lamb ready in about 210 minutes pairs (about 300 g each) lamb shanks, olive oil, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then sear them in the pot for 4-5 minutes per side until browned. Remove and set aside.
  2. Step 2: In the same pot, add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5-6 minutes until softened and fragrant. Add 4 minced garlic cloves and 3 sprigs fresh rosemary, cooking for 1 minute.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup red wine, scraping the bottom to deglaze the pot. Let simmer for 3 minutes.
  4. Step 4: Return lamb shanks to the pot, add 2 cups beef broth and 1 tsp crushed native pepperberry. Cover with a lid and transfer to the oven. Braise for 3 hours until lamb is fall-off-the-bone tender.
  5. Step 5: Remove rosemary sprigs and serve lamb shanks with the rich braising sauce spooned over.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shank with Rosemary and Native Pepperberry 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 Native Pepperberry?

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 Native Pepperberry?

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 Native Pepperberry 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 Native Pepperberry?

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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