Slow-Cooked Lamb Shanks with Bush Tomato and Kakadu Plum

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich lamb shanks braised slowly with Australian bush tomatoes and tangy Kakadu plum for a rustic dish full of deep native flavors. This australian-inspired lamb ready in about 210 minutes pairs olive oil, large, diced onion, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 4 lamb shanks (about 1.5 lbs total) with 1 1/2 tsp sea salt and 1 tsp black pepper, then brown them in the pot for 4 minutes per side until golden. Remove shanks and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 6-7 minutes until softened and fragrant.
  3. Step 3: Stir in 1/4 cup chopped dried bush tomatoes and 2 tbsp Kakadu plum puree, cooking for 2 minutes to release flavors.
  4. Step 4: Pour in 3 cups beef stock and 1 cup red wine, scraping the bottom to deglaze. Return lamb shanks to the pot, add 2 sprigs fresh rosemary, cover with a tight-fitting lid, and place in the oven.
  5. Step 5: Braise for 3 hours, turning the shanks halfway through, until meat is tender and falling off the bone. Remove rosemary sprigs before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Bush Tomato and Kakadu Plum 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 Bush Tomato and Kakadu Plum?

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 Bush Tomato and Kakadu Plum?

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 Kakadu Plum 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 Kakadu Plum?

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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