Slow-Cooked Lamb Shanks with Bush Tomato and Rosemary Sauce
Rich and tender lamb shanks slow-braised in a fragrant sauce featuring Australian bush tomatoes and fresh rosemary. This australian-inspired lamb ready in about 200 minutes blends (about 1.5 lbs total) lamb shanks, olive oil, large, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 (about 1.5 lbs total) lamb shanks
- 3 tbsp olive oil
- 1 large, finely chopped onion
- 4, minced garlic cloves
- 1/4 cup, chopped dried bush tomatoes
- 3 sprigs fresh rosemary
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 2 medium, cut into 1-inch pieces carrots
- 2, cut into 1-inch pieces celery stalks
Instructions
- 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 salt and 1/2 tsp black pepper, then brown on all sides, about 4 minutes per side. Remove and set aside.
- Step 2: Add 1 large finely chopped onion and 4 minced garlic cloves to the pot, sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 1/4 cup chopped dried bush tomatoes, 2 tbsp tomato paste, 3 sprigs fresh rosemary, 2 chopped carrots, and 2 chopped celery stalks, cooking for 3 minutes.
- Step 4: Pour in 1 cup red wine and 2 cups beef broth, scraping the browned bits from the bottom. Return lamb shanks to the pot. Bring to a simmer.
- Step 5: Cover pot tightly and transfer to the oven. Slow-cook for 2.5 to 3 hours until lamb is tender and falling off the bone.
- Step 6: Remove lamb shanks and vegetables; simmer sauce on stovetop over medium heat until thickened, about 10 minutes. Serve lamb shanks with sauce spooned over.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Bush Tomato and Rosemary Sauce take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Lamb Shanks with Bush Tomato and Rosemary Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Bush Tomato and Rosemary 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 Rosemary 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 Rosemary 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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