Slow-Cooked Lamb Shanks with Davidson Plum and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks braised low and slow with Australian Davidson plum and fresh rosemary, creating a rich, fruity, and aromatic stew. This australian-inspired lamb ready in about 210 minutes pairs (8 oz each) lamb shanks, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Rub 4 lamb shanks evenly with 1 tsp sea salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, about 3-4 minutes per side, then remove and set aside.
  3. Step 3: Add 1 diced medium onion, 1 cup diced carrots, and 1 cup diced celery to the pot, sautéing for 5 minutes until softened.
  4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
  5. Step 5: Pour in 1 cup dry red wine, scraping the bottom to deglaze the pan, and reduce by half, about 5 minutes.
  6. Step 6: Return lamb shanks to the pot, add 3 cups beef stock, 3 sprigs fresh rosemary, and 1/2 cup Davidson plum puree; bring to a simmer.
  7. Step 7: Cover the pot with a lid and transfer to the oven. Braise for 3 hours until the lamb is fork-tender and the sauce thickens.
  8. Step 8: Remove rosemary sprigs before serving. Spoon sauce over lamb shanks and serve with mashed potatoes or root vegetables.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Davidson Plum and Rosemary take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lamb Shanks with Davidson Plum and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (8 oz each) lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Davidson Plum and Rosemary?

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 Davidson Plum and Rosemary 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 Davidson Plum and Rosemary?

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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