Slow-Cooked Lamb Shanks with Aniseed Myrtle and Red Wine
Fall-off-the-bone lamb shanks braised slowly in red wine and infused with fragrant Australian aniseed myrtle, served with creamy mashed potatoes. This australian-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, ground aniseed myrtle, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 (about 1.5 lbs total) lamb shanks
- 1 tbsp ground aniseed myrtle
- 3 tbsp olive oil
- 1 large, diced onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4, minced garlic cloves
- 2 cups dry red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 1.5 tsp sea salt
- 1 tsp black pepper
- 2 lbs, peeled and quartered potatoes
- 4 tbsp butter
- 1/2 cup milk
Instructions
- Step 1: Preheat oven to 325°F. Rub 4 lamb shanks evenly with 1 tbsp ground aniseed myrtle, 1.5 tsp sea salt, and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides for 5-7 minutes until deep golden, then remove and set aside.
- Step 3: Add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute, then pour in 2 cups dry red wine, scraping any browned bits from the bottom.
- Step 5: Add 2 cups beef broth and 2 sprigs fresh rosemary, then return the lamb shanks to the pot. Bring to a simmer.
- Step 6: Cover the pot with a lid and transfer to the oven. Braise for 2.5 to 3 hours until the lamb is tender and falling off the bone.
- Step 7: While the lamb cooks, boil 2 lbs peeled and quartered potatoes in salted water for 15-20 minutes until fork-tender.
- Step 8: Drain the potatoes and mash with 4 tbsp butter and 1/2 cup milk until creamy and smooth. Season with salt to taste.
- Step 9: Serve each lamb shank atop a bed of mashed potatoes, spooning the rich braising liquid over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Aniseed Myrtle and Red Wine 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 with Aniseed Myrtle and Red Wine?
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 ground aniseed myrtle from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Aniseed Myrtle and Red Wine?
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 with Aniseed Myrtle and Red Wine 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 with Aniseed Myrtle and Red Wine?
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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