Slow-Cooked Lamb Shank with Rosemary and Root Vegetables
A hearty Australian-style lamb shank braised slowly with rosemary and seasonal root vegetables for tender, flavorful comfort food. This australian-inspired slow cooker ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, medium carrots, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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.
Ingredients
- 2 (about 1.5 lbs total) lamb shanks
- 2 tbsp olive oil
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 3 sprigs fresh rosemary sprigs
- 2 cups beef stock
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 2 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then sear the shanks for 4-5 minutes per side until deeply browned. Remove and set aside.
- Step 2: In the same pot, add 1 diced large onion, 4 minced garlic cloves, 2 chopped carrots, and 2 chopped parsnips. Sauté for 5-6 minutes until vegetables begin to soften and onions turn translucent.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant. Pour in 1 cup red wine and scrape the bottom of the pot to loosen browned bits. Let wine reduce by half, about 4 minutes.
- Step 4: Return lamb shanks to the pot and add 2 cups beef stock and 3 sprigs fresh rosemary. Bring to a simmer, cover the pot with a lid, and transfer to the oven.
- Step 5: Braise lamb shanks in the oven for 2.5 to 3 hours until the meat is tender and falling off the bone. Remove rosemary sprigs before serving with the braised root vegetables and sauce.
Frequently asked questions
How long does Slow-Cooked Lamb Shank with Rosemary and Root Vegetables 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 Root Vegetables?
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 Root Vegetables?
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 Root Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Root Vegetables?
Australian slow cooker 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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