Slow-Cooked Lamb Shank with Wattleseed and Rosemary
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 ready in about 200 minutes pairs shanks (about 1.5 lbs each) 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Cooked Lamb Shank with Wattleseed and Rosemary 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 Rosemary?
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 wattleseed (ground) from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shank with Wattleseed and Rosemary?
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 Rosemary 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 Rosemary?
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.
Related recipes
Slow-Cooked Lamb Shanks with Bush Tomato and Rosemary
Slow-Cooked Lamb Shanks with Bush Tomato and Thyme
Slow-Cooked Lamb Shanks with Wattleseed and Bush Tomato Sauce
Slow-Cooked Lamb Shanks with Wattleseed and Rosemary
Slow-Cooked Lamb Shanks Braised in Wattleseed and Tomato
Slow-Cooked Lamb Shanks with Wattleseed and Eucalyptus
