Slow-Cooked Lamb Shanks Braised with Rosemary and Golden Beetroot

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone lamb shanks slowly braised in a rosemary and red wine sauce with sweet golden beetroot for a rich, comforting Australian classic. This australian-inspired lamb ready in about 210 minutes pairs olive oil, large, finely chopped yellow onion, minced garlic cloves 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.

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 300°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper. Sear lamb shanks for 4 minutes per side until browned and caramelized, then transfer to a plate.
  2. Step 2: In the same pot, add 1 large finely chopped yellow onion and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and 3 sprigs fresh rosemary, cooking for 1 minute until fragrant.
  3. Step 3: Pour in 1 cup red wine to deglaze, scraping browned bits from the bottom, and simmer for 5 minutes until slightly reduced.
  4. Step 4: Return lamb shanks to the pot. Add 2 cups beef stock, 3 peeled and quartered golden beetroots, and 2 peeled, chunked carrots. Bring to a simmer, cover with a lid, and transfer to the oven.
  5. Step 5: Braise lamb shanks for 3 hours, basting occasionally, until meat is tender and falling off the bone. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper before serving.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks Braised with Rosemary and Golden Beetroot 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 Rosemary and Golden Beetroot?

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 with Rosemary and Golden Beetroot?

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 Rosemary and Golden Beetroot 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 Rosemary and Golden Beetroot?

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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