Slow-Cooked Lamb Shanks with Bush Tomato and Kakadu Plum Sauce
Tender lamb shanks slow-braised and served with a tangy sauce featuring bush tomatoes and Kakadu plums, highlighting Australia's unique native flavors. This australian-inspired lamb ready in about 210 minutes blends about 1 lb each Lamb shanks, Olive oil, large, diced Onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 1 lb each Lamb shanks
- 3 tbsp Olive oil
- 1 large, diced Onion
- 2 medium, chopped Carrots
- 2, chopped Celery stalks
- 4, minced Garlic cloves
- 1/4 cup Bush tomatoes (dried)
- 2 tbsp Kakadu plum concentrate
- 1 cup Red wine
- 2 cups Beef stock
- 2 sprigs Fresh rosemary
- 1 tbsp Salt
- 1 tsp Black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 tbsp salt and 1 tsp black pepper, then brown them on all sides, about 4 minutes per side. Remove and set aside.
- Step 2: In the same pot, add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1/4 cup dried bush tomatoes, 2 tbsp Kakadu plum concentrate, and 1 cup red wine to deglaze the pot, scraping up browned bits. Let the wine reduce by half over 3-4 minutes.
- Step 4: Return the lamb shanks to the pot and pour in 2 cups beef stock. Add 2 sprigs fresh rosemary. Cover with a lid and transfer to the oven, cooking for 3 hours until the meat is fall-apart tender.
- Step 5: Remove lamb shanks and keep warm. Strain the liquid and simmer it over medium heat for 10 minutes until the sauce thickens and coats the back of a spoon. Serve lamb with the bush tomato and Kakadu plum sauce spooned over.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Bush Tomato and Kakadu Plum Sauce take to make?
Total time is about 210 minutes (20 min prep + 190 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Lamb Shanks with Bush Tomato and Kakadu Plum Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Bush Tomato and Kakadu Plum Sauce?
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 Sauce 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 Sauce?
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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