Slow-Cooked Lamb Shank with Tasmanian Pepperberry and Root Vegetables

By AislePrompt Editorial · Published 2026-07-13 · Updated 2026-07-13

Fall-off-the-bone lamb shanks braised slowly with aromatic Tasmanian pepperberry and a medley of seasonal root vegetables. This Australian-inspired slow-cooker recipe, ready in about 210 minutes, pairs lamb shanks, Tasmanian pepperberry, carrots 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.

Ingredients

• 4, about 1 lb each lamb shanks
• 1 tsp, crushed Tasmanian pepperberry
• 3 large, peeled and cut into 2-inch chunks carrots
• 2 medium, peeled and cut into 2-inch chunks parsnips
• 1 large, diced onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef or lamb stock
• 3 tbsp olive oil
• 2 sprigs fresh rosemary
• 1 1/2 tsp sea salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1 1/2 tsp sea salt, 1 tsp black pepper, and 1 tsp crushed Tasmanian pepperberry.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear the lamb shanks on all sides for 4-5 minutes until golden brown. Remove and set aside.
3. Step 3: Add 1 large diced onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
5. Step 5: Pour in 1 cup dry red wine, scraping the bottom of the pot to release browned bits. Simmer for 5 minutes until reduced by half.
6. Step 6: Return the lamb shanks to the pot. Add 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 2 cups beef or lamb stock, and 2 sprigs fresh rosemary.
7. Step 7: Bring to a simmer, cover with a lid, and transfer to the oven. Cook for 3 hours until the lamb is tender and falling off the bone.
8. Step 8: Remove rosemary sprigs before serving. Spoon the rich sauce over lamb and root vegetables.