Slow-Cooked Lamb Shanks with Damper-Style Flatbread

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender lamb shanks slow-cooked in a rich tomato and native spice sauce, served with a simple Australian damper-inspired flatbread to soak up the savory juices. This Australian-inspired lamb recipe, ready in about 215 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 pieces (about 6 oz each) lamb shanks
• 2 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 28 oz (800 g) canned crushed tomatoes
• 2 cups beef stock
• 1 tbsp, ground Wattleseed
• 1 tsp dried thyme
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 2 cups plain flour
• 2 tsp baking powder
• 3/4 cup milk
• 3 tbsp, melted butter
• 1 tsp honey

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp sea salt and 1 tsp black pepper, then brown them on all sides for about 8 minutes total until deeply golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, cooking over medium heat for 5-6 minutes until softened. Add 4 minced garlic cloves, 1 tbsp ground wattleseed, and 1 tsp dried thyme; cook for 1 minute until fragrant.
3. Step 3: Pour in 28 oz crushed tomatoes and 2 cups beef stock, stirring to combine. Return lamb shanks to the pot, cover tightly, and place in the preheated oven for 3 hours until meat is tender and falling off the bone.
4. Step 4: Meanwhile, prepare damper-style flatbread by mixing 2 cups plain flour and 2 tsp baking powder in a bowl. Stir in 3/4 cup milk, 3 tbsp melted butter, and 1 tsp honey to form a soft dough.
5. Step 5: Turn dough onto a floured surface, knead gently 5 times, then shape into a round loaf about 8 inches wide. Place on a baking tray and bake at 375°F (190°C) for 25 minutes until golden brown.
6. Step 6: Serve the slow-cooked lamb shanks hot with generous spoonfuls of the tomato sauce alongside slices of warm damper flatbread for dipping.