Slow-Cooked Lamb Shanks with Davidson's Plum Reduction

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

Rich lamb shanks braised low and slow in a savory broth finished with a tangy Davidson's plum reduction for a uniquely Australian twist. This australian-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 180 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a heavy oven-safe pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown them in the pot on all sides for 8-10 minutes until deeply caramelized.
  2. Step 2: Remove lamb shanks and add 1 cup chopped onion, 4 cloves minced garlic, 1 large chopped carrot, and 1 chopped celery stalk to the pot. Sauté for 5-6 minutes until softened and fragrant.
  3. Step 3: Pour in 1 cup dry red wine to deglaze the pot, scraping any browned bits off the bottom, and simmer for 3 minutes until reduced by half.
  4. Step 4: Return the lamb shanks to the pot and add 3 cups beef or lamb stock, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme. Bring to a simmer, cover, and transfer to the oven.
  5. Step 5: Cook covered for 2 1/2 to 3 hours until the lamb is very tender and falling off the bone.
  6. Step 6: Remove lamb shanks and keep warm. Strain the cooking liquid, then return it to the pot and stir in 1/3 cup Davidson's plum jam. Simmer over medium heat for 8-10 minutes until the sauce thickens and coats the back of a spoon.
  7. Step 7: Serve the lamb shanks drizzled with the Davidson's plum reduction alongside creamy mashed potatoes or roasted root vegetables.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Davidson's Plum Reduction take to make?

Total time is about 200 minutes (20 min prep + 180 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's Plum Reduction?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Davidson's Plum Reduction?

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's Plum Reduction 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's Plum Reduction?

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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