Slow-Cooked Lamb Shanks with Aniseed Myrtle and Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 200 minutes blends about 1 lb each lamb shanks, olive oil, large (about 1 cup) yellow onion, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Aniseed Myrtle and Tomato Sauce take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Lamb Shanks with Aniseed Myrtle and Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Aniseed Myrtle and Tomato Sauce?

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 Tomato Sauce 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 Tomato Sauce?

Australian slow cooker 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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