Slow-Cooked Lamb Shank with Wattleseed and Bush Tomato

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

Fall-off-the-bone lamb shanks slow-cooked in a rich sauce infused with native wattleseed and tangy bush tomatoes. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion, finely chopped 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 (about 1.5 lbs each) lamb shanks
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tsp ground wattleseed
• 1/2 cup dried bush tomatoes, chopped
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear lamb shanks for 4-5 minutes per side until browned all over. Remove and set aside.
3. Step 3: In the same pot, add 1 large finely chopped onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 6-8 minutes until vegetables soften and onions turn translucent.
4. Step 4: Stir in 2 tsp ground wattleseed and 1/2 cup chopped dried bush tomatoes, cooking for 1 minute until fragrant.
5. Step 5: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes.
6. Step 6: Pour in 1 cup red wine and cook for 3-4 minutes until reduced by half.
7. Step 7: Return lamb shanks to the pot and add 2 cups beef broth and 3 sprigs fresh thyme.
8. Step 8: Bring to a simmer, cover with a lid, and transfer to the oven. Cook for 3 hours until lamb is tender and falling off the bone.
9. Step 9: Remove thyme sprigs and serve lamb shanks with the rich sauce spooned over.