Slow-Cooked Lamb Shanks with Aniseed Myrtle and Tomato Sauce

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Rich and tender lamb shanks slow-cooked in a fragrant tomato sauce accented with native Australian aniseed myrtle and garlic. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow onion, diced 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. 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 (about 1 cup) yellow onion, diced
• 4 garlic cloves, minced
• 28 oz (1 can) canned crushed tomatoes
• 1 cup beef broth
• 2 tsp aniseed myrtle leaves, crushed
• 1 tsp dried oregano
• 1 1/2 tsp 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 heavy ovenproof pot over medium-high heat. Season 4 lamb shanks (1 lb each) with 1 1/2 tsp salt and 1 tsp black pepper, then brown them in the oil for 4-5 minutes per side until deep golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves, sautéing over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 28 oz canned crushed tomatoes, 1 cup beef broth, 2 tsp crushed aniseed myrtle leaves, and 1 tsp dried oregano. Bring to a simmer.
4. Step 4: Return the lamb shanks to the pot, cover tightly with a lid, and transfer to the preheated oven. Cook for 2 1/2 to 3 hours until the meat is tender and falling off the bone.
5. Step 5: Remove lamb shanks from the sauce, skim excess fat if needed, and simmer the sauce on stovetop for 10 minutes to thicken slightly before serving over the lamb.