Slow-Cooked Lamb Shanks Braised in Shiraz and Wattleseed

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich lamb shanks slow-braised with Australian wattleseed and Shiraz wine for deep, earthy flavors perfect for a cozy dinner. This australian-inspired lamb ready in about 210 minutes pairs (about 1.5 lbs each) lamb shanks, olive oil, medium, chopped carrot 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp pepper, then brown on all sides, about 4 minutes per side. Remove and set aside.
  2. Step 2: In the same pot, add 2 chopped carrots, 2 chopped celery sticks, and 1 diced large brown onion. Sauté for 8 minutes until softened and fragrant.
  3. Step 3: Add 4 minced garlic cloves and 1 tbsp ground dried wattleseed, cooking for 1 minute until aromatic.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 2 cups dry Shiraz wine to deglaze the pot, scraping up browned bits.
  5. Step 5: Return lamb shanks to the pot, add 2 cups beef stock, 2 sprigs fresh rosemary, and the remaining 1/2 tsp salt and 1/2 tsp pepper.
  6. Step 6: Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 3 hours, turning the shanks halfway, until meat is tender and falling off the bone.
  7. Step 7: Remove rosemary sprigs. Serve lamb shanks with sauce spooned over.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks Braised in Shiraz and Wattleseed take to make?

Total time is about 210 minutes (20 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 Shanks Braised in Shiraz and Wattleseed?

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 Shanks Braised in Shiraz and Wattleseed?

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 Shiraz and Wattleseed 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 Shiraz and Wattleseed?

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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