Slow-Cooked Lamb Shank with Wattleseed and Sweet Potato Mash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks braised slowly with Australian wattleseed and served atop creamy sweet potato mash for a comforting meal. This australian-inspired lamb ready in about 180 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large, diced 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.

Prep: 20 min Cook: 160 min Serves 4 Australian cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear 4 lamb shanks, 1.5 lbs total, for 4 minutes per side until browned. Remove and set aside.
  2. Step 2: Add 1 large diced onion and 2 diced carrots to the same pot, cooking for 5 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
  3. Step 3: Deglaze the pot with 1 cup red wine, scraping browned bits, then add 2 cups beef stock, 1 tbsp dried wattleseed, and 2 sprigs fresh thyme. Return lamb shanks to the pot, cover, and transfer to oven for 2.5 hours until meat is tender and falling off the bone.
  4. Step 4: Meanwhile, boil 2 large peeled and cubed sweet potatoes (about 1 lb) in salted water until fork-tender, about 15 minutes. Drain and mash with 3 tbsp butter, 1/4 cup milk, 1 tsp sea salt, and 1/2 tsp black pepper until creamy.
  5. Step 5: Serve each lamb shank over a bed of sweet potato mash, spooning some of the braising liquid over the top for extra flavor.

Frequently asked questions

How long does Slow-Cooked Lamb Shank with Wattleseed and Sweet Potato Mash take to make?

Total time is about 180 minutes (20 min prep + 160 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 Sweet Potato Mash?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shank with Wattleseed and Sweet Potato Mash?

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 Sweet Potato Mash 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 Sweet Potato Mash?

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