Slow-Cooked Lamb Shank with Wattleseed and Tomato Ragout

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

Tender lamb shanks braised slowly in a rich tomato and wattleseed spiced sauce, delivering a hearty Australian-inspired comfort meal. This australian-inspired lamb ready in about 215 minutes pairs olive oil, large, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 25 min Cook: 190 min Serves 4 Australian cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then sear each for 4 minutes per side until deeply browned. Remove and set aside.
  2. Step 2: Lower heat to medium, add 1 large diced onion, 4 minced garlic cloves, and 2 diced carrots to the pot. Sauté for 5-7 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tsp toasted ground wattleseed, 1 tsp dried thyme, and cook for 1 minute until aromatic.
  4. Step 4: Pour in 28 oz crushed tomatoes, 2 cups beef broth, and 1 cup red wine. Add 2 bay leaves, remaining 1/2 tsp salt, and 1/2 tsp black pepper.
  5. Step 5: Return lamb shanks to the pot, submerging them partially in the sauce. Cover with a lid and transfer to the oven. Braise for 3 hours until lamb is fork-tender and sauce thickens.
  6. Step 6: Remove bay leaves and serve lamb shanks smothered in the rich wattleseed tomato ragout with your choice of sides.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shank with Wattleseed and Tomato Ragout take to make?

Total time is about 215 minutes (25 min prep + 190 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 Ragout?

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 Tomato Ragout?

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 Ragout 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 Ragout?

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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