Slow-Cooked Lamb Shanks with Australian Pepperberry and Red Wine

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

Tender lamb shanks braised slowly in a rich red wine sauce infused with native Australian pepperberry for a subtly spicy warmth. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 shanks (about 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4 cloves, minced garlic cloves
• 1 tsp crushed Australian pepperberry
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 1/2 tsp sea salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp sea salt and 1 tsp black pepper, then brown them in the oil for 4-5 minutes per side until deeply caramelized. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 6-7 minutes until softened and golden.
3. Step 3: Stir in 4 minced garlic cloves and 1 tsp crushed Australian pepperberry, cooking for 1 minute until fragrant.
4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
5. Step 5: Pour in 2 cups dry red wine and bring to a simmer, scraping up browned bits from the bottom.
6. Step 6: Return lamb shanks to the pot, add 2 cups beef broth and 2 fresh rosemary sprigs. Bring to a gentle simmer, then cover and transfer to a 325°F oven to braise for 2 1/2 to 3 hours until the lamb is fall-apart tender.
7. Step 7: Remove the lamb shanks and rosemary sprigs. Reduce the braising liquid on the stovetop over medium heat for 10 minutes until slightly thickened, then spoon over the lamb and serve.