Slow-Cooked Lamb Shank with Wattleseed and Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Tender lamb shanks braised slowly with earthy Australian wattleseed, served alongside roasted root vegetables for a comforting meal. 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 520 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 8 oz each) lamb shanks
• 3 tbsp olive oil
• 1 large, chopped onion
• 3 medium, peeled and cut into 2-inch pieces carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef or lamb stock
• 1 tbsp wattleseed, ground
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2, peeled and cut into chunks parsnips
• 2 medium, peeled and cut into chunks sweet potatoes

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides for 8 minutes until deep golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large chopped onion, 3 peeled and chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 1 tbsp ground wattleseed, cooking for 1 minute until aromatic. Pour in 1 cup red wine, scraping the pot’s bottom to deglaze, then simmer for 3 minutes until reduced by half.
4. Step 4: Return lamb shanks to the pot, add 2 cups beef or lamb stock and 2 sprigs fresh rosemary. Cover and transfer to the oven to braise for 2 1/2 hours until meat is fall-off-the-bone tender.
5. Step 5: While lamb cooks, toss 2 peeled parsnips and 2 peeled sweet potatoes with olive oil and a pinch of salt. Roast on a sheet pan at 400°F for 35-40 minutes until caramelized and tender.
6. Step 6: Serve the slow-cooked lamb shanks with the roasted root vegetables and spoon some braising liquid over the top.