Slow-Cooked Lamb Shanks with Aniseed Myrtle and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich, fall-off-the-bone lamb shanks slowly braised with aromatic aniseed myrtle and hearty root vegetables. This australian-inspired lamb ready in about 200 minutes pairs (8 oz each) lamb shanks, dried, crushed aniseed myrtle leaves, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 180 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks generously with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp crushed dried aniseed myrtle leaves.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown the lamb shanks on all sides, about 4 minutes per side, until deeply golden.
  3. Step 3: Remove lamb and add 1 large diced onion, 5 smashed garlic cloves, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips to the pot. Sauté for 5 minutes until softened.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant. Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly.
  5. Step 5: Return lamb shanks to the pot, add 2 cups beef stock and 3 sprigs fresh thyme, bringing to a gentle simmer.
  6. Step 6: Cover and transfer to the oven, slow-cooking for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
  7. Step 7: Remove thyme sprigs before serving. Spoon the rich sauce and root vegetables alongside the lamb shanks.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Aniseed Myrtle and Root Vegetables 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 Root Vegetables?

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 (8 oz each) lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Aniseed Myrtle and Root Vegetables?

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 Root Vegetables 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 Root Vegetables?

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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