Slow-Cooked Lamb Shank with Rosemary and Root Vegetables

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty Australian-style lamb shank braised slowly with rosemary and seasonal root vegetables for tender, flavorful comfort food. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, 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 garlic cloves, minced
• 3 fresh rosemary sprigs
• 2 cups beef stock
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.