Slow-Cooked Lamb Shanks with Bush Tomato and Thyme
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 ready in about 200 minutes pairs about 12 oz each lamb shanks, olive oil, large, diced 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Bush Tomato and Thyme 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 Thyme?
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 about 12 oz each lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Bush Tomato and Thyme?
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 Thyme 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 Thyme?
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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