Slow-Cooked Lamb Shanks with Bush Tomato and Pepperberry Jus
Tender lamb shanks braised slowly in a rich jus infused with native bush tomatoes and pepperberries for a deep, savory Australian flavor. This australian-inspired lamb ready in about 220 minutes pairs shanks (about 3 lbs total) lamb shanks, sea salt, black pepper 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.
Ingredients
- 4 shanks (about 3 lbs total) lamb shanks
- 1 tbsp sea salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrot
- 2, diced celery stalks
- 4 minced garlic cloves
- 1 cup dry red wine
- 3 cups beef stock
- 1/4 cup chopped dried bush tomatoes
- 1 tsp ground pepperberry
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Step 1: Preheat oven to 325°F. Season 4 lamb shanks evenly with 1 tbsp sea salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides for 8-10 minutes until deeply caramelized, then remove and set aside.
- Step 2: Reduce heat to medium and add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 6-7 minutes until softened and fragrant. Add 4 minced garlic cloves and cook 1 minute more.
- Step 3: Pour in 1 cup dry red wine and scrape the bottom of the pot to deglaze, cooking until the liquid reduces by half, about 5 minutes.
- Step 4: Return lamb shanks to the pot and add 3 cups beef stock, 1/4 cup chopped dried bush tomatoes, 1 tsp ground pepperberry, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Bring to a simmer.
- Step 5: Cover the pot and transfer to the preheated oven. Braise for 3 hours until the lamb is fall-off-the-bone tender.
- Step 6: Remove lamb shanks and keep warm. Strain the cooking liquid into a saucepan and simmer over medium heat until reduced and thickened to a sauce consistency, about 10 minutes. Serve the lamb shanks drizzled with the bush tomato and pepperberry jus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Bush Tomato and Pepperberry Jus take to make?
Total time is about 220 minutes (30 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 Jus?
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 sea salt from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Bush Tomato and Pepperberry Jus?
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 Jus 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 Jus?
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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