Slow-Cooked Lamb Shank with Wattleseed and Roasted Vegetables
Tender lamb shanks braised slowly with earthy Australian wattleseed, served alongside roasted root vegetables for a comforting meal. This australian-inspired lamb ready in about 200 minutes pairs (about 8 oz each) lamb shanks, olive oil, large, chopped 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve the slow-cooked lamb shanks with the roasted root vegetables and spoon some braising liquid over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shank with Wattleseed and Roasted Vegetables 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 Wattleseed and Roasted Vegetables?
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 (about 8 oz each) lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shank with Wattleseed and Roasted Vegetables?
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 Wattleseed and Roasted Vegetables 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 Wattleseed and Roasted Vegetables?
Australian lamb 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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