Slow-Cooked Lamb Shanks with Finger Lime and Aniseed Myrtle

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

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 recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.