Slow-Cooked Lamb Shanks with Finger Lime and Aniseed Myrtle
Rich lamb shanks slow-cooked in a fragrant sauce infused with native finger lime and aniseed myrtle, delivering tender meat with a citrusy aroma. This australian-inspired lamb ready in about 210 minutes pairs shanks, about 1 lb each lamb shanks, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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
- 2 shanks, about 1 lb each lamb shanks
- 3 tbsp olive oil
- 1 large, diced onion
- 2 medium, diced carrot
- 2, diced celery stalks
- 4, minced garlic cloves
- 14 oz can diced tomatoes
- 2 cups beef stock
- 2 tbsp finger lime pulp
- 1 tsp, crushed aniseed myrtle leaves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 sprigs fresh rosemary
Instructions
- Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Brown 2 lamb shanks on all sides for 8-10 minutes until deeply caramelized. Remove and set aside.
- Step 2: In the same pot, add 1 diced large onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves and cook for 1 minute. Add 14 oz canned diced tomatoes, 2 cups beef stock, 2 tbsp finger lime pulp, 1 tsp crushed aniseed myrtle leaves, 1 tsp sea salt, 1/2 tsp black pepper, and 2 sprigs fresh rosemary.
- Step 4: Return the lamb shanks to the pot, ensuring they are mostly submerged. Bring to a simmer, then cover and reduce heat to low. Cook gently for 3 hours until meat is tender and falling off the bone.
- Step 5: Remove lamb shanks and keep warm. Increase heat to medium-high and reduce sauce uncovered for 10 minutes until slightly thickened. Serve lamb with the sauce spooned over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Finger Lime and Aniseed Myrtle 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 Finger Lime and Aniseed Myrtle?
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 Finger Lime and Aniseed Myrtle?
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 Finger Lime and Aniseed Myrtle for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Finger Lime and Aniseed Myrtle?
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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