Slow-Cooked Lamb Shanks with Bush Tomato and Thyme

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender lamb shanks braised slowly in a rich sauce infused with Australian bush tomatoes and fresh thyme for a hearty meal. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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, about 12 oz each lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, sliced carrots
• 2, sliced celery stalks
• 4, minced garlic cloves
• 1/2 cup, chopped dried bush tomatoes
• 4 fresh thyme sprigs
• 3 cups beef broth
• 1 cup red wine
• 1 1/2 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 1 1/2 tsp salt and 1 tsp black pepper, then brown in the oil for 5-6 minutes, turning to brown all sides. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 6-7 minutes until softened and fragrant. Add 4 minced garlic cloves and cook for 1 minute more.
3. Step 3: Stir in 1/2 cup chopped dried bush tomatoes and 1 cup red wine. Let the wine reduce by half, about 5 minutes.
4. Step 4: Return the lamb shanks to the pot. Add 3 cups beef broth and 4 fresh thyme sprigs. Bring to a simmer, cover, and transfer to the oven. Braise for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
5. Step 5: Remove lamb shanks and thyme sprigs. Skim fat from the sauce and reduce over medium heat if needed until thickened. Serve lamb with sauce spooned over.