Slow-Cooked Lamb Shanks with Bush Tomato and Pepperberry
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 ready in about 215 minutes pairs shanks (about 1.5 lbs each) lamb shanks, olive oil, large, diced 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
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 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Bush Tomato and Pepperberry take to make?
Total time is about 215 minutes (25 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 Pepperberry?
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 Pepperberry?
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 Pepperberry 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 Pepperberry?
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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