Slow-Cooked Lamb Shanks with Bush Tomato and Mint

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty lamb shanks braised slowly with Australian bush tomato and fresh mint, creating a rich and aromatic stew perfect for cooler days. This australian-inspired lamb ready in about 200 minutes pairs about 300 g each lamb shanks, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 180 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Pat dry 4 lamb shanks (300 g each) and season with 2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Brown the lamb shanks on all sides for 3-4 minutes per side until golden and caramelized. Remove and set aside.
  3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6-7 minutes until softened.
  4. Step 4: Stir in 4 minced garlic cloves and 1/2 cup chopped dried bush tomatoes, cooking for 1 minute until fragrant.
  5. Step 5: Pour in 3 cups beef broth and 1 cup red wine, scraping up any browned bits from the pot bottom.
  6. Step 6: Return the lamb shanks to the pot, add 2 rosemary sprigs, cover with a lid, and transfer to the preheated oven. Braise for 3 hours until the meat is very tender and falling off the bone.
  7. Step 7: Remove from oven, discard rosemary sprigs, and stir in 1/4 cup chopped fresh mint leaves for a fresh herbal note. Serve the lamb shanks with the rich sauce spooned over.

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Bush Tomato and Mint take to make?

Total time is about 200 minutes (20 min prep + 180 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 Mint?

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 Mint?

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 Mint 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 Mint?

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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