Slow-Cooked Lamb Shanks with Bush Tomato and Rosemary Jus

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Fall-off-the-bone lamb shanks slow-cooked in a rich jus infused with native bush tomatoes and fresh rosemary, perfect for a comforting meal. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 total) lamb shanks
• 3 tbsp olive oil
• 1 large (1 cup) onion, diced
• 1 medium (1/2 cup) carrot, diced
• 1 stalk (1/2 cup) celery stalk, diced
• 4 garlic cloves, minced
• 1/4 cup, chopped dried bush tomatoes
• 3 fresh rosemary sprigs
• 2 cups beef broth
• 1 cup red wine
• 1 1/2 tsp sea salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks evenly with 1 1/2 tsp sea salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat until shimmering; brown lamb shanks on all sides, about 4 minutes per side, until golden and caramelized.
3. Step 3: Remove lamb and set aside. Add 1 large diced onion, 1/2 cup diced carrot, 1/2 cup diced celery, and 4 minced garlic cloves to the pot; sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1/4 cup chopped dried bush tomatoes and 3 sprigs fresh rosemary; cook for 1 minute to release aromas.
5. Step 5: Pour in 2 cups beef broth and 1 cup red wine; scrape the bottom of the pot to release browned bits.
6. Step 6: Return lamb shanks to the pot; cover and transfer to the oven. Cook for 2 1/2 to 3 hours until lamb is tender and falling off the bone.
7. Step 7: Remove lamb and keep warm; strain the cooking liquid into a saucepan and simmer over medium heat until reduced by half and slightly thickened to create a jus.
8. Step 8: Serve the lamb shanks drizzled with the bush tomato and rosemary jus.