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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 210 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 190 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 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.

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Bush Tomato and Red Wine Reduction take to make?

Total time is about 210 minutes (20 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 Red Wine Reduction?

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 Red Wine Reduction?

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 Red Wine Reduction 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 Red Wine Reduction?

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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