Slow-Cooked Lamb Shank with Rosemary and Wattleseed Gravy

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Tender lamb shanks braised slowly in red wine and herbs, finished with a savory wattleseed-spiced gravy. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 4 pieces, about 1 lb each lamb shanks
• 2 tbsp olive oil
• 1 large, diced onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4 minced garlic cloves
• 3 fresh rosemary sprigs
• 1 cup dry red wine
• 3 cups beef stock
• 2 tbsp tomato paste
• 1 tbsp ground wattleseed
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp mixed with 2 tbsp cold water cornstarch

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a heavy ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp pepper, sear the lamb shanks for 4-5 minutes per side until browned deeply; remove and set aside.
2. Step 2: Add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks to the pot; sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute.
3. Step 3: Pour in 1 cup dry red wine and scrape the browned bits from the pot, simmer for 3 minutes to reduce slightly.
4. Step 4: Return the lamb shanks to the pot, add 3 cups beef stock, 3 fresh rosemary sprigs, and 1 tbsp ground wattleseed; bring to a simmer.
5. Step 5: Cover the pot and transfer to the oven; braise for 2 1/2 to 3 hours until lamb is fork-tender.
6. Step 6: Remove lamb shanks and keep warm. Strain the cooking liquid into a saucepan, discard solids. Bring to a simmer and whisk in 1 tbsp cornstarch mixed with 2 tbsp cold water, cooking until thickened to a gravy consistency.
7. Step 7: Serve the lamb shanks drizzled with the wattleseed gravy.