Slow-Cooked Lamb Shanks with Desert Pepperberry Glaze

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

Fall-off-the-bone lamb shanks slow-cooked in a rich sauce enhanced with Australian desert pepperberry for a unique spicy aroma. This australian-inspired slow cooker ready in about 200 minutes pairs (about 1.5 pounds total) lamb shanks, tablespoons olive oil, large onion, diced 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: 180 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tablespoons olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 teaspoons salt and 1 teaspoon black pepper, then brown on all sides (about 8 minutes total). Remove shanks and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until softened. Add 4 minced garlic cloves and 2 tablespoons tomato paste; cook for 1 minute until fragrant.
  3. Step 3: Pour in 1 cup red wine and scrape up browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
  4. Step 4: Return the lamb shanks to the pot. Add 2 cups beef broth, 1 teaspoon desert pepperberry powder, and 2 rosemary sprigs. Bring to a simmer.
  5. Step 5: Cover the pot and transfer to the oven. Cook for 2 1/2 to 3 hours until lamb is tender and falling off the bone.
  6. Step 6: Remove lamb shanks, strain the sauce if desired, and reduce sauce on stovetop over medium heat until thickened to a glaze consistency. Serve the lamb shanks drizzled with the pepperberry glaze.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Desert Pepperberry Glaze 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 Desert Pepperberry Glaze?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Desert Pepperberry Glaze?

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 Glaze 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 Glaze?

Australian slow cooker 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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