Slow-Cooked Lamb Shank with Vegemite and Red Wine

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Rich and tender lamb shanks slowly braised in a red wine and Vegemite-infused sauce, capturing robust Australian flavors. This Australian-inspired slow-cooker 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 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 1.5 kg total) lamb shanks
• 2 tbsp olive oil
• 1 large, diced onion
• 2 medium, peeled and sliced carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 2 cups red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tbsp Vegemite
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then brown on all sides for 8-10 minutes until caramelized. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 2 sliced carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 1 tbsp Vegemite, cooking for 2 minutes to deepen flavors.
4. Step 4: Pour in 2 cups red wine and 2 cups beef stock, scraping the bottom to release browned bits. Add 2 sprigs fresh rosemary and 2 sprigs fresh thyme.
5. Step 5: Return lamb shanks to the pot, submerging them in the liquid. Cover with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone.
6. Step 6: Remove lamb shanks and keep warm. Simmer the sauce on the stovetop for 10 minutes over medium heat to thicken and concentrate flavors before serving over the lamb.