Slow-Cooked Lamb Shank with Vegemite and Red Wine

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

Rich and tender lamb shanks slowly braised in a red wine and Vegemite-infused sauce, capturing robust Australian flavors. This australian-inspired slow cooker ready in about 200 minutes pairs (about 1.5 kg total) lamb shanks, olive oil, large, diced 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.

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 (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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shank with Vegemite and Red Wine 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 Vegemite and Red Wine?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shank with Vegemite and Red Wine?

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 Vegemite and Red Wine 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 Vegemite and Red Wine?

Australian slow cooker 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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