Slow-Cooked Lamb Shanks with Damper Bread Dumplings

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Succulent lamb shanks braised slowly in red wine and native herbs, paired with fluffy damper bread dumplings to soak up the rich sauce. This Australian-inspired slow-cooker recipe, ready in about 215 minutes, pairs lamb shanks, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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 300 g each lamb shanks
• 3 tbsp olive oil
• 2 large, chopped carrots
• 2, chopped celery stalks
• 1 large, diced onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 cups self-raising flour
• 1 tsp baking powder
• 1 cup milk
• 3 tbsp, melted butter
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks (about 300 g each) with 1 tsp sea salt and 1/2 tsp black pepper, then brown on all sides, about 4 minutes per side. Remove and set aside.
2. Step 2: Add 2 large chopped carrots, 2 chopped celery stalks, and 1 diced large onion to the pot. Sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
3. Step 3: Pour in 1 cup dry red wine and cook for 3 minutes to reduce slightly. Add 2 cups beef stock, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Return lamb shanks to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours until meat is tender.
4. Step 4: While lamb cooks, prepare damper dumplings by mixing 2 cups self-raising flour, 1 tsp baking powder, 2 tbsp chopped fresh parsley, 1 cup milk, and 3 tbsp melted butter into a sticky dough.
5. Step 5: After lamb is tender, remove from oven and place dumplings on top of the stew. Cover and return to oven for 25 minutes until dumplings are puffed and golden.
6. Step 6: Serve lamb shanks with dumplings and spoon over the rich sauce.