Slow-Cooked Lamb Shanks Braised in Red Wine and Native Herbs

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Tender lamb shanks slowly braised in rich red wine with Australian native herbs for a hearty, comforting meal. This Australian-inspired lamb recipe, ready in about 215 minutes, pairs lamb shanks, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 195 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1.5 tsp salt and 1 tsp black pepper. Dredge each shank in 1/4 cup plain flour, shaking off excess.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 4 minutes per side, until deeply golden. Remove and set aside.
  3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6-8 minutes until softened and fragrant.
  4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until the tomato paste darkens and the garlic is aromatic.
  5. Step 5: Pour in 2 cups dry red wine and scrape the bottom to deglaze, simmering for 5 minutes to reduce slightly.
  6. Step 6: Add 2 cups beef broth, 1 tsp ground wattleseed, 1 tsp crushed dried lemon myrtle, and 3 sprigs fresh thyme. Return lamb shanks to the pot, submerging them partially.
  7. Step 7: Cover the Dutch oven with a lid and place in the oven. Braise for 3 hours until the lamb is fork-tender and the sauce has thickened.
  8. Step 8: Remove lamb shanks and strain the sauce into a saucepan. Make a slurry by mixing 2 tbsp water with any remaining flour on the shanks. Bring sauce to simmer and whisk in slurry to thicken for 3-4 minutes until sauce coats the back of a spoon.
  9. Step 9: Serve lamb shanks with the rich native-herb infused sauce spooned over.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks Braised in Red Wine and Native Herbs take to make?

Total time is about 215 minutes (20 min prep + 195 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 Shanks Braised in Red Wine and Native Herbs?

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 lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks Braised in Red Wine and Native Herbs?

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 Shanks Braised in Red Wine and Native Herbs 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 Shanks Braised in Red Wine and Native Herbs?

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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