Slow-Cooked Lamb Shank with Rosemary and Tomato

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

Lamb shanks braised slowly in a rich tomato and rosemary sauce until fall-off-the-bone tender, embodying rustic Australian comfort cooking. This australian-inspired lamb ready in about 200 minutes pairs lamb shanks, olive oil, large onion, chopped 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: 180 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tablespoons olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown them on all sides, about 4-5 minutes per side, until deeply caramelized. Remove and set aside.
  2. Step 2: In the same pot, add 1 large chopped onion, 2 sliced medium carrots, 2 sliced celery stalks, and 4 minced garlic cloves. Sauté for 6-7 minutes until vegetables soften and become aromatic.
  3. Step 3: Pour in 1/2 cup red wine to deglaze the pot, scraping browned bits from the bottom, and simmer for 3 minutes until slightly reduced.
  4. Step 4: Add 28 ounces canned diced tomatoes, 1 cup beef broth, and 3 sprigs fresh rosemary. Return lamb shanks to the pot, submerging partially in the liquid.
  5. Step 5: Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours until the lamb is tender and easily pulls away from the bone.
  6. Step 6: Remove rosemary sprigs before serving. Serve the lamb shanks with the thickened sauce and your choice of sides.

Equipment for this recipe

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Frequently asked questions

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

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 Tomato?

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 Tomato 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 Tomato?

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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