Slow-Cooked Lamb Shanks with Bush Tomato and Pepperberry Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty lamb shanks braised slowly in a rich sauce infused with Australian bush tomatoes and pepperberries for a deep, smoky flavor. This australian-inspired lamb ready in about 200 minutes pairs (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 650 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

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 tsp sea salt and 1/2 tsp black pepper, then brown them on all sides for 8-10 minutes until deeply golden. Remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 6-7 minutes until vegetables soften and become fragrant.
  3. Step 3: Stir in 1/2 cup chopped dried bush tomatoes, 1 tsp crushed dried pepperberries, and 2 tbsp tomato paste. Cook for 2 minutes to release flavors.
  4. Step 4: Pour in 1 cup red wine, scraping the bottom of the pot to lift browned bits, and simmer for 3 minutes to reduce slightly.
  5. Step 5: Return lamb shanks to the pot and add 3 cups beef broth and 2 sprigs fresh rosemary. Cover with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours until the lamb is tender and falls off the bone.
  6. Step 6: Remove lamb shanks and keep warm. Discard rosemary sprigs and reduce the sauce on stovetop over medium heat for 5-7 minutes until thickened and coating the back of a spoon. Serve lamb shanks drizzled with the pepperberry and bush tomato sauce.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Bush Tomato and Pepperberry Sauce 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 Pepperberry Sauce?

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 Sauce?

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 Sauce 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 Sauce?

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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