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

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 recipe, ready in about 210 minutes, pairs lamb shanks, aniseed myrtle leaves, finger limes, peeled and segmented 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.

Ingredients

• 4 pieces (about 3 lbs) lamb shanks
• 2 tbsp, crushed aniseed myrtle leaves
• 4 fruits finger limes, peeled and segmented
• 2 medium carrots, chopped
• 1 large onion, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 3 cups beef or lamb stock
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 fresh thyme sprigs

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

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.