Slow-Cooked Lamb Shanks Braised in Wattleseed and Tomato
Fall-off-the-bone lamb shanks slowly braised in a rich tomato sauce infused with native Australian wattleseed for an earthy, aromatic flavor. This australian-inspired lamb ready in about 200 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.
Ingredients
- 4 pieces (about 1.5 lbs total) lamb shanks
- 2 tbsp olive oil
- 1 large, diced onion
- 2 medium, diced carrot
- 2, diced celery stalks
- 4 cloves, minced garlic cloves
- 28 oz (800 g) canned crushed tomatoes
- 1 1/2 cups beef broth
- 2 tsp wattleseed powder
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 325°F (160°C). Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 4 lamb shanks and brown on all sides for 8-10 minutes, then remove and set aside.
- Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened and fragrant.
- Step 3: Add 4 minced garlic cloves, 2 tsp wattleseed powder, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Cook for 1 minute until aromatic.
- Step 4: Pour in 28 oz crushed tomatoes and 1 1/2 cups beef broth, stirring to combine.
- Step 5: Return lamb shanks to the pot, cover with a lid, and place in the oven. Braise for 2 1/2 to 3 hours until the meat is tender and falling off the bone.
- Step 6: Garnish with 2 tbsp chopped fresh parsley before serving with mashed potatoes or crusty bread.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks Braised in Wattleseed and Tomato 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 Shanks Braised in Wattleseed and Tomato?
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 Wattleseed and Tomato?
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 Wattleseed and Tomato 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 Wattleseed and Tomato?
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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