Slow-Cooked Lamb Shanks with Bush Tomato and Native Pepperberry

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Hearty lamb shanks braised slowly in a rich sauce infused with bush tomato and pepperberry, two iconic Australian native ingredients adding depth and warmth. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 14 oz can diced tomatoes
• 2 cups beef broth
• 2 tbsp bush tomato paste
• 1 tsp, crushed dried native pepperberries
• 2 tsp leaves fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup red wine

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Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown lamb shanks on all sides, about 8 minutes total. Remove and set aside.
2. Step 2: Reduce heat to medium and sauté 1 large finely chopped onion, 2 diced carrots, and 2 diced celery stalks with 4 minced garlic cloves for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp bush tomato paste and 1 tsp crushed dried native pepperberries, cooking for 1 minute. Deglaze the pot with 1 cup red wine, scraping browned bits from the bottom.
4. Step 4: Add 14 oz canned diced tomatoes, 2 cups beef broth, 2 tsp fresh thyme leaves, 1/2 tsp salt, and 1/2 tsp black pepper. Return lamb shanks to the pot, cover tightly, and place in the oven to braise for 2 1/2 to 3 hours until meat is tender and falling off the bone.
5. Step 5: Remove lamb shanks and keep warm. Simmer the sauce on stovetop over medium heat for 10 minutes to thicken and adjust seasoning as needed before serving the shanks with the sauce spooned over.