Slow-Cooked Lamb Shanks with Finger Lime and Bush Tomato Sauce

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender lamb shanks braised slowly in a rich bush tomato sauce accented with bright finger lime pearls for a uniquely Australian flavor. 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 pieces (about 1.5 kg total) lamb shanks
• 3 tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup bush tomatoes, pureed
• 2 cups beef stock
• 1 cup red wine
• 2 fresh rosemary sprigs
• 2 tbsp finger limes, pulp only
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Season 4 lamb shanks evenly with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side, until deeply golden. Remove and set aside.
3. Step 3: In the same pot, add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until vegetables soften and start to caramelize.
4. Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 cup pureed bush tomatoes, 1 cup red wine, and 2 cups beef stock. Scrape the bottom to release browned bits.
5. Step 5: Return lamb shanks to the pot, add 2 fresh rosemary sprigs, cover with a lid, and transfer to the preheated oven.
6. Step 6: Braise for 2.5 to 3 hours until lamb is fork-tender and sauce has reduced and thickened.
7. Step 7: Remove rosemary sprigs. Spoon finger lime pulp (2 tbsp) into the sauce and gently stir to add bursts of citrus flavor.
8. Step 8: Serve each lamb shank with generous spoonfuls of bush tomato sauce and finger lime pearls on top.