Slow-Cooked Lamb Shanks with Bush Tomato and Wattleseed Sauce

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

Hearty lamb shanks slow braised until tender, simmered in a rich sauce infused with Australian bush tomatoes and ground wattleseed for a unique earthy flavor. This australian-inspired lamb ready in about 200 minutes blends olive oil, large, diced yellow onion, medium, chopped carrots 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 520 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

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 on all sides, about 4 minutes per side. 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, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1/2 cup bush tomato chutney and 1 tbsp ground wattleseed, cooking for 2 minutes to blend flavors.
  4. Step 4: Pour in 3 cups beef broth and 1 cup red wine, scraping up any browned bits from the pot. Return lamb shanks to the pot, add 2 sprigs fresh rosemary, cover with a lid, and place in the oven.
  5. Step 5: Slow cook for 3 hours, basting lamb occasionally, until meat is fork-tender and sauce thickens slightly. Remove rosemary sprigs before serving.

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Bush Tomato and Wattleseed 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 Wattleseed 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 Wattleseed 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 Wattleseed 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 Wattleseed 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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