Slow-Cooked Lamb Shanks with Desert Pepper and Native Herbs

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Rich and tender lamb shanks slow-braised with Australian desert pepper and native herbs for a deeply savory and aromatic meal. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion, chopped 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.

Ingredients

• 4 (about 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef or lamb stock
• 1 tsp dried desert pepper
• 2 tsp native thyme (or regular thyme)
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf
• 2 tbsp fresh parsley chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown the shanks on all sides for 8-10 minutes until deeply caramelized. Remove and set aside.
3. Step 3: In the same pot, add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 6-8 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
5. Step 5: Pour in 1 cup dry red wine, scraping the bottom to deglaze, and simmer until reduced by half, about 5 minutes.
6. Step 6: Return lamb shanks to the pot, add 2 cups beef or lamb stock, 1 tsp dried desert pepper, 2 tsp native thyme, and 1 bay leaf.
7. Step 7: Bring to a simmer, cover with a lid, and transfer to the oven. Cook for 2 1/2 to 3 hours until lamb is fork-tender.
8. Step 8: Remove shanks and simmer sauce on the stovetop for 10 minutes to thicken if needed.
9. Step 9: Serve lamb shanks topped with sauce and garnish with 2 tbsp chopped fresh parsley.