Slow-Cooked Lamb Shanks with Damper and Mint Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks braised in rich red wine and native spices, served alongside traditional Australian damper bread and a refreshing mint sauce. This australian-inspired lamb ready in about 210 minutes blends about 1 lb each lamb shanks, olive oil, medium carrots, chopped 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 650 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: 30 min Cook: 180 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown 4 lamb shanks for 3-4 minutes per side until golden. Remove and set aside.
  2. Step 2: In the same pot, add 2 chopped carrots, 1 chopped onion, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 1 cup red wine to deglaze, scraping browned bits, then add 2 cups beef stock, 1 tsp ground native pepperberry, and 2 sprigs rosemary.
  4. Step 4: Return lamb shanks to the pot, cover, and place in the oven. Braise for 2 1/2 to 3 hours until meat is tender and falling off the bone.
  5. Step 5: Meanwhile, make damper bread: preheat oven to 400°F. In a bowl, mix 2 cups plain flour, 1 tbsp baking powder, and 1 tsp salt. Stir in 3/4 cup milk and 2 tbsp melted butter until a soft dough forms.
  6. Step 6: Shape dough into a round loaf on a baking sheet. Bake for 25-30 minutes until golden and hollow sounding when tapped.
  7. Step 7: For mint sauce, finely chop 1/2 cup fresh mint leaves. Mix with 2 tbsp white vinegar, 1 tsp sugar, and 1/4 cup water until sugar dissolves.
  8. Step 8: Serve lamb shanks hot with damper bread and mint sauce on the side.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Damper and Mint Sauce take to make?

Total time is about 210 minutes (30 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 Damper and Mint 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 Damper and Mint 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 Damper and Mint 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 Damper and Mint 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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