Slow-Cooked Lamb Shank with Wattleseed and Rosemary

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender lamb shanks slow-cooked in a savory broth infused with native Australian wattleseed and fresh rosemary, creating a fragrant and hearty meal. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, wattleseed (ground), fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 shanks (about 1.5 lbs each) lamb shanks
• 2 tsp wattleseed (ground)
• 3 sprigs fresh rosemary
• 3 medium, peeled and chopped carrots
• 2 stalks, chopped celery stalks
• 1 large, chopped yellow onion
• 4 cloves, smashed garlic cloves
• 4 cups beef broth
• 1 cup red wine
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 4 lamb shanks with 2 tsp salt and 1 tsp black pepper, then brown them on all sides, about 4-5 minutes per side, until deeply golden.
2. Step 2: Remove lamb shanks and set aside. Add 1 large chopped onion, 3 chopped carrots, 2 chopped celery stalks, and 4 smashed garlic cloves to the pot. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 2 tsp ground wattleseed and add 3 sprigs fresh rosemary. Pour in 4 cups beef broth and 1 cup red wine, scraping the pot bottom to deglaze.
4. Step 4: Return lamb shanks to the pot, cover tightly with a lid, and transfer to the oven. Cook for 3 hours until meat is fork-tender and falling off the bone.
5. Step 5: Remove lamb shanks and let rest for 5 minutes. Skim any excess fat from the sauce, then serve the lamb with the rich broth and vegetables.