Slow-Cooked Lamb Shanks with Bush Tomato and Pepperberry

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender lamb shanks braised slowly in a rich sauce infused with Australian bush tomatoes and pepperberry for a deep, earthy flavor. This Australian-inspired lamb recipe, ready in about 215 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 620 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, peeled and chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 1/4 cup bush tomato chutney
• 1 tsp, crushed dried pepperberry
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 1/2 tsp sea salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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 1/2 tsp sea salt and 1 tsp black pepper, then brown them on all sides for 4-5 minutes per side until deeply golden. Remove and set aside.
2. Step 2: Add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks to the pot and sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
3. Step 3: Mix in 1/4 cup bush tomato chutney, 1 tsp crushed dried pepperberry, 2 tbsp tomato paste, and cook for 2 minutes. Pour in 1 cup red wine and let simmer for 3 minutes to reduce slightly.
4. Step 4: Return the lamb shanks to the pot, add 2 cups beef broth and 2 sprigs fresh rosemary. Cover with a tight-fitting lid and transfer to the oven. Braise for 3 hours until the lamb is fork-tender and sauce has thickened.