Slow-Cooked Lamb Shank with Wattleseed and Tomato Jus
Tender slow-braised lamb shanks infused with the earthy aroma of wattleseed, simmered in a rich tomato jus with rosemary and garlic. This australian-inspired lamb ready in about 200 minutes pairs (about 1 lb each) lamb shanks, ground wattleseed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 pieces (about 1 lb each) lamb shanks
- 2 tsp ground wattleseed
- 3 tbsp olive oil
- 2 medium, diced carrots
- 2, diced celery stalks
- 1 large, diced onion
- 4 minced garlic cloves
- 28 oz can canned crushed tomatoes
- 2 sprigs fresh rosemary
- 2 cups beef broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup red wine
Instructions
- Step 1: Preheat oven to 325°F. Rub 4 lamb shanks (about 1 lb each) evenly with 2 tsp ground wattleseed, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Brown lamb shanks on all sides until deep golden, about 8 minutes total, then remove and set aside.
- Step 3: Add 1 large diced onion, 2 diced celery stalks, and 2 diced carrots to the pot; sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
- Step 4: Pour in 1 cup red wine, scraping up browned bits from the bottom. Let reduce for 3 minutes.
- Step 5: Add 28 oz canned crushed tomatoes, 2 cups beef broth, 2 sprigs fresh rosemary, 1/2 tsp salt, and 1/2 tsp black pepper. Return lamb shanks to the pot, submerging partially.
- Step 6: Cover tightly and braise in the oven for 3 hours until lamb is tender and falling off the bone. Remove rosemary sprigs before serving.
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 Tomato Jus 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 Tomato Jus?
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 1 lb each) lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shank with Wattleseed and Tomato Jus?
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 Tomato Jus 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 Tomato Jus?
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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