Slow-Cooked Lamb Shanks with Australian Native Pepperberry

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

Tender lamb shanks slow-braised with native pepperberry and robust red wine, creating a savory dish rich in Australian bush flavors. This australian-inspired slow cooker ready in about 210 minutes pairs (about 3.5 lbs total) lamb shanks, olive oil, large, chopped 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. 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: 190 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 (160°C). Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with salt and black pepper, then brown on all sides for 8-10 minutes. Remove and set aside.
  2. Step 2: Add 1 chopped large onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5-7 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves, 2 tbsp tomato paste, 1 tsp dried rosemary, 1 tsp dried thyme, and 1 tsp crushed Australian native pepperberry, cooking for 1 minute.
  4. Step 4: Pour in 2 cups red wine and 2 cups beef stock, scraping the bottom of the pot to deglaze.
  5. Step 5: Return lamb shanks to the pot, cover with lid, and transfer to the oven. Braise for 3 hours until meat is tender and falling off the bone.
  6. Step 6: Remove lamb shanks and keep warm. Simmer the sauce on stovetop over medium heat for 10 minutes until thickened, then serve sauce over lamb.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Australian Native Pepperberry take to make?

Total time is about 210 minutes (20 min prep + 190 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 Australian Native Pepperberry?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Australian Native Pepperberry?

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 Australian Native Pepperberry 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 Australian Native Pepperberry?

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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