Slow-Cooked Lamb Shanks Braised with Finger Lime and Aniseed Myrtle

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

Hearty lamb shanks slowly braised in a fragrant broth infused with zesty finger lime pearls and aromatic aniseed myrtle leaves for a uniquely Australian flavor. This australian-inspired slow cooker ready in about 210 minutes pairs (about 3 lbs) lamb shanks, crushed aniseed myrtle leaves, medium carrots, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 190 min Serves 4 Australian cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a heavy ovenproof pot over medium-high heat and brown 4 lamb shanks on all sides for about 8 minutes total until golden.
  2. Step 2: Remove lamb shanks and set aside. In the same pot, add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté for 5-6 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize. Pour in 1 cup red wine and simmer for 3 minutes until slightly reduced.
  4. Step 4: Return lamb shanks to the pot, add 3 cups beef or lamb stock, 1 1/2 tsp salt, 1 tsp black pepper, 2 tbsp crushed aniseed myrtle leaves, and 3 sprigs fresh thyme.
  5. Step 5: Cover pot with a lid and transfer to the oven. Braise for 3 hours until lamb is tender and falling off the bone.
  6. Step 6: Remove lamb shanks and keep warm. Stir in the peeled and segmented pearls of 4 finger limes into the braising liquid and simmer uncovered on stovetop for 10 minutes to slightly thicken the sauce.
  7. Step 7: Serve lamb shanks drizzled with the finger lime-infused sauce and garnish with fresh thyme.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks Braised with Finger Lime and Aniseed Myrtle 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 with Finger Lime and Aniseed Myrtle?

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 3 lbs) lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks Braised with Finger Lime and Aniseed Myrtle?

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 with Finger Lime and Aniseed Myrtle 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 with Finger Lime and Aniseed Myrtle?

Australian slow cooker 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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