Slow-Cooked Lamb Shanks with Australian Pepperberry and Root Vegetables

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender lamb shanks braised slowly with native Australian pepperberry and a medley of root vegetables for a rich, comforting stew. 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 520 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 8 oz each lamb shanks
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 4, minced garlic cloves
• 1 tsp crushed Australian pepperberry
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 cup red wine
• 2 sprigs fresh rosemary
• 1 1/2 tsp 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 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 4 lamb shanks (8 oz each) with 1 1/2 tsp salt and 1 tsp black pepper, then brown them on all sides for about 6-8 minutes total until a deep crust forms. Remove and set aside.
2. Step 2: Reduce heat to medium and add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped parsnips. Sauté for 5 minutes until softened, then add 4 minced garlic cloves and 1 tsp crushed Australian pepperberry, cooking for another minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then deglaze the pot with 1 cup red wine, scraping up browned bits. Add 3 cups beef broth and 2 sprigs fresh rosemary.
4. Step 4: Return lamb shanks to the pot, cover, and simmer gently on low heat for 2 1/2 to 3 hours until the meat is fall-off-the-bone tender and the sauce has thickened. Adjust seasoning to taste and serve hot.