Slow-Cooked Lamb Shanks with Anise Myrtle and Root Vegetables

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender lamb shanks braised slowly with Australian anise myrtle and hearty root vegetables for a comforting winter meal. This Australian-inspired lamb recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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 1 lb each lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, cut into 2-inch chunks carrots
• 2 medium, cut into 2-inch chunks parsnips
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• 1 tbsp ground anise myrtle
• 2 sprigs fresh rosemary
• 1 tbsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 tbsp salt and 1 tsp black pepper, then brown on all sides, about 4 minutes per side. Remove and set aside.
2. Step 2: Lower heat to medium, add 1 large diced yellow onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips to the pot. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 1 tbsp ground anise myrtle, cooking for 2 minutes to release aromas.
4. Step 4: Pour in 1 cup red wine, scraping bottom of the pot to deglaze. Let it reduce by half, about 5 minutes.
5. Step 5: Return lamb shanks to the pot, add 3 cups beef broth and 2 sprigs fresh rosemary. Bring to a simmer, cover tightly, and transfer to the oven.
6. Step 6: Braise for 3 hours until lamb is fork-tender and vegetables are soft. Remove rosemary sprigs before serving.