Slow-Cooked Lamb Shanks with Desert Pepperberry and Bush Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty lamb shanks braised slowly with Australian desert pepperberry and sweet bush tomatoes for a rich, aromatic stew. This australian-inspired lamb ready in about 210 minutes pairs (about 3 lbs) lamb shanks, olive oil, large onion, chopped 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tsp ground desert pepperberry. Brown the shanks on all sides, about 4 minutes per side, then remove and set aside.
  2. Step 2: In the same pot, add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 5-6 minutes until vegetables soften and become fragrant.
  3. Step 3: Stir in 1/2 cup chopped dried bush tomatoes, then pour in 3 cups beef broth and 1 cup red wine. Scrape the bottom of the pot to release any browned bits.
  4. Step 4: Return the lamb shanks to the pot and add 2 fresh rosemary sprigs. Cover with a tight-fitting lid and place in the oven to braise for 3 hours until the meat is tender and falling off the bone.
  5. Step 5: Remove the lamb shanks and rosemary sprigs. Reduce the sauce on the stovetop over medium heat for 10 minutes to thicken. Serve the lamb shanks topped with the rich pepperberry and bush tomato sauce.

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Desert Pepperberry and Bush Tomato 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 Desert Pepperberry and Bush Tomato?

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 (about 3 lbs) lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Desert Pepperberry and Bush Tomato?

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 Desert Pepperberry and Bush Tomato 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 Desert Pepperberry and Bush Tomato?

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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