Slow-Cooked Lamb Shanks with Bush Tomato and Wattleseed

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender lamb shanks slow-cooked in a rich sauce featuring Australian bush tomatoes and the nutty flavor of wattleseed for depth. This Australian-inspired lamb recipe, ready in about 210 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 650 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 1.5 lbs each) lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 1/2 cup, chopped dried bush tomatoes
• 2 tsp, ground wattleseed
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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 them on all sides for 8-10 minutes until golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5 minutes until softened. Add 4 minced garlic cloves and 2 tsp ground wattleseed, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1/2 cup chopped dried bush tomatoes, 2 tbsp tomato paste, and pour in 1 cup red wine. Simmer for 3 minutes to reduce slightly.
4. Step 4: Return the lamb shanks to the pot, add 2 cups beef broth and 2 sprigs fresh rosemary. Cover and transfer to the oven. Cook low and slow for 3 hours until lamb is fall-off-the-bone tender.
5. Step 5: Remove lamb shanks and rosemary sprigs, then simmer the sauce on stovetop for 10 minutes until thickened. Adjust seasoning and serve lamb with sauce spooned over.