Slow-Cooked Lamb Shanks with Bush Tomato Ragu

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Fork-tender lamb shanks braised slowly in a rich bush tomato and red wine ragu, capturing robust Australian flavors. This Australian-inspired slow-cooker recipe, ready in about 205 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 520 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 lb each lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 14 oz (or substitute with canned diced tomatoes) canned bush tomatoes
• 1 cup red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp freshly ground black pepper, then brown them on all sides, about 4-5 minutes per side. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until aromatic. Pour in 1 cup red wine, scraping the bottom to deglaze and reduce by half, about 5 minutes.
4. Step 4: Stir in 14 oz canned bush tomatoes, 2 cups beef broth, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme. Return the lamb shanks to the pot, cover with a lid, and place in the preheated oven.
5. Step 5: Braise for 2 1/2 to 3 hours until lamb is tender and falling off the bone, spooning sauce over the shanks occasionally. Remove rosemary and thyme sprigs before serving with the rich bush tomato ragu.