Slow-Cooked Lamb Shanks with Australian Native Pepperberry

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, 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.

Ingredients

• 4 (about 3.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, chopped onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 2 cups red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp, crushed Australian native pepperberry
• to taste salt
• to taste black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

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.