Slow-Cooked Lamb Shanks with Australian Native Pepperberry

By AislePrompt Test Kitchen · 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

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.

Equipment for this recipe

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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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