Slow-Cooked Lamb Shanks with Bush Tomato and Finger Lime Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Fall-off-the-bone lamb shanks slow-cooked in a rich bush tomato sauce with a bright finger lime glaze adding a unique Australian twist. This australian-inspired lamb ready in about 210 minutes pairs shanks (about 1.5 lbs each) lamb shanks, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 each) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4 minced garlic cloves
• 1 cup chopped bush tomatoes (dried)
• 1 cup red wine
• 2 cups beef broth
• 2 rosemary sprigs
• 2 thyme sprigs
• 2, pulp extracted finger limes
• 2 tbsp honey
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown them on all sides for about 8 minutes total. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup chopped dried bush tomatoes, then pour in 1 cup red wine to deglaze the pot, scraping up browned bits. Let simmer for 3 minutes.
4. Step 4: Return the lamb shanks to the pot and add 2 cups beef broth, 2 sprigs rosemary, and 2 sprigs thyme. Cover with a lid and place in the oven for 3 hours until the lamb is tender and falling off the bone.
5. Step 5: While lamb cooks, mix the pulp of 2 finger limes with 2 tbsp honey for a bright glaze.
6. Step 6: Once cooked, remove lamb shanks and strain the cooking liquid into a saucepan. Simmer the sauce over medium heat for 10 minutes until slightly thickened.
7. Step 7: Serve the lamb shanks drizzled with the finger lime and honey glaze, spooning the bush tomato sauce over the top. Garnish with fresh herbs if desired.