Slow-Cooked Lamb Shanks with Bush Tomato and Smoked Paprika

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

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Fall-off-the-bone lamb shanks slow-cooked in a rich, smoky bush tomato and smoked paprika sauce inspired by Australian bush flavors. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 180 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Season 4 lamb shanks evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks on all sides, about 4 minutes per side, until deeply caramelized. Remove and set aside.
  3. Step 3: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5-6 minutes until softened and fragrant.
  4. Step 4: Add 4 minced garlic cloves and 2 tsp smoked paprika, stirring for 1 minute until aromatic.
  5. Step 5: Pour in 1 cup red wine, scraping up any browned bits from the bottom. Simmer for 3-4 minutes to reduce slightly.
  6. Step 6: Add 400 g canned bush tomatoes, 2 cups beef stock, 2 sprigs fresh rosemary, and remaining 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine.
  7. Step 7: Return the lamb shanks to the pot, cover with a lid, and transfer to the preheated oven. Cook for 2 1/2 to 3 hours until the meat is tender and falling off the bone.
  8. Step 8: Remove rosemary sprigs before serving. Spoon the rich sauce over the lamb shanks and serve with creamy mashed potatoes or roasted vegetables.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Bush Tomato and Smoked Paprika 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 Smoked Paprika?

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 lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Bush Tomato and Smoked Paprika?

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 Smoked Paprika 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 Smoked Paprika?

Australian slow cooker 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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