Slow-Cooked Lamb Shanks with Finger Lime and Eucalyptus

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Tender lamb shanks braised slowly with eucalyptus leaves and a zesty finger lime sauce, delivering distinct Australian bush flavors. This Australian-inspired lamb recipe, ready in about 200 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 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 (about 8 oz each) lamb shanks
• 3 tbsp olive oil
• 1 large, chopped onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 1 cup dry red wine
• 2 cups beef broth
• 3 fresh leaves, whole eucalyptus leaves
• 2 tbsp tomato paste
• 2, pulp extracted fresh finger limes
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks (8 oz each) and season with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides for 8 minutes until deep golden, then remove and set aside.
3. Step 3: In the same pot, add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté for 6 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 1 cup dry red wine, scraping the bottom to deglaze. Reduce wine by half, about 5 minutes.
5. Step 5: Return lamb shanks to the pot. Add 2 cups beef broth, 3 whole eucalyptus leaves, and 2 sprigs rosemary. Bring to a simmer.
6. Step 6: Cover tightly with a lid and transfer to the oven. Braise for 2 1/2 to 3 hours until the meat is fall-off-the-bone tender.
7. Step 7: Remove lamb shanks and keep warm. Discard eucalyptus leaves and rosemary. Reduce the sauce on the stovetop over medium heat for 10 minutes to thicken.
8. Step 8: Stir in the pulp of 2 finger limes for a fresh citrus burst. Spoon the sauce over the lamb shanks and serve.