Slow-Cooked Lamb Shanks with Bush Tomato Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Lamb shanks braised slowly in a rich bush tomato and red wine sauce, offering a hearty dish with Australian native flavors. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 3 lbs total) lamb shanks
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 1 cup dry red wine
• 2 cups beef or lamb stock
• 1 cup canned crushed bush tomatoes
• 1 tsp dried rosemary
• 2 bay leaves
• 1 tbsp (optional, for thickening) cornstarch
• 2 tbsp (optional, for thickening) water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Season 4 lamb shanks evenly with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat and brown shanks on all sides for about 8 minutes.
2. Step 2: Remove shanks and add 1 diced large onion, 1 diced medium carrot, 1 diced celery stalk, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes.
4. Step 4: Return lamb shanks to the pot, add 2 cups beef or lamb stock, 1 cup canned crushed bush tomatoes, 1 tsp dried rosemary, and 2 bay leaves. Bring to a simmer, cover, then transfer to the oven and braise for 2 1/2 to 3 hours until lamb is tender.
5. Step 5: For a thicker sauce, remove lamb and stir 1 tbsp cornstarch mixed with 2 tbsp water into the sauce. Simmer on stove until sauce thickens and coats the back of a spoon. Serve lamb shanks topped with the sauce.