Slow-Cooked Lamb Shanks with Bush Tomato and Red Wine Reduction

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Fall-off-the-bone lamb shanks braised in a rich red wine and bush tomato sauce, evoking the rustic Australian outback. This Australian-inspired lamb recipe, ready in about 210 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 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. 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 pieces (about 1.5 lbs each) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4 minced garlic cloves
• 2 cups dry red wine
• 2 cups beef broth
• 1/2 cup chopped dried bush tomatoes
• 2 sprigs fresh rosemary
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 2 tsp salt and 1 tsp black pepper, then brown shanks on all sides for 8-10 minutes. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Add 1/2 cup chopped dried bush tomatoes and stir for 1 minute, then pour in 2 cups dry red wine, scraping the bottom to deglaze. Let the wine reduce by half, about 5 minutes.
4. Step 4: Return lamb shanks to the pot, add 2 cups beef broth and 2 sprigs fresh rosemary. Cover with a lid and place in the oven. Braise for 3 hours until lamb is tender and falling off the bone.
5. Step 5: Remove lamb shanks and keep warm. Simmer the sauce uncovered on stovetop for 10 minutes until it thickens slightly. Serve lamb shanks drizzled with the reduced bush tomato and red wine sauce.