Slow-Cooked Lamb Shanks with Bush Tomato and Aniseed Myrtles
Tender lamb shanks braised slowly in a rich sauce infused with native Australian bush tomato and aniseed myrtle for a fragrant, hearty meal. This australian-inspired lamb ready in about 215 minutes pairs about 300 g each lamb shanks, olive oil, large onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 300 g each lamb shanks
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic cloves, minced
- 400 g canned crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine
- 2 tbsp bush tomato paste
- 1 tsp aniseed myrtle leaves, crushed
- 2 fresh rosemary sprigs
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Pat dry 4 lamb shanks and season with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side, until golden. Remove and set aside.
- Step 3: Add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves to the pot. Sauté for 6-7 minutes until softened and fragrant.
- Step 4: Stir in 400 g canned crushed tomatoes, 1 cup dry red wine, 2 cups beef broth, 2 tbsp bush tomato paste, 1 tsp crushed aniseed myrtle leaves, and 2 rosemary sprigs. Bring to a simmer.
- Step 5: Return lamb shanks to the pot, cover with a tight-fitting lid, and place in the preheated oven. Braise for 3 hours until the meat is fall-off-the-bone tender.
- Step 6: Remove lamb shanks and rosemary sprigs from the pot. Simmer sauce on stovetop over medium heat for 10 minutes to thicken before serving lamb with sauce spooned over.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Bush Tomato and Aniseed Myrtles take to make?
Total time is about 215 minutes (20 min prep + 195 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 Bush Tomato and Aniseed Myrtles?
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 about 300 g each lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Bush Tomato and Aniseed Myrtles?
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 Bush Tomato and Aniseed Myrtles 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 Bush Tomato and Aniseed Myrtles?
Australian lamb 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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