Slow-Cooked Lamb Shanks with Finger Lime and Lemon Myrtle

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Lamb shanks slowly braised in a fragrant broth infused with native Australian lemon myrtle and zesty finger lime pearls for a citrusy finish. This Australian-inspired slow-cooker recipe, ready in about 205 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 (about 3 lbs 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 dry red wine
• 3 cups beef broth
• 2 tsp lemon myrtle dried leaves
• 2 tbsp finger lime pearls
• 2 tbsp tomato paste
• 2 fresh rosemary sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks 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, about 4 minutes per side, until a deep golden crust forms; transfer shanks to a plate.
3. Step 3: Add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks to the pot; sauté for 6 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves, 2 tbsp tomato paste, and 2 tsp lemon myrtle dried leaves; cook for 2 minutes until aromatic.
5. Step 5: Pour in 1 cup dry red wine, scraping any browned bits from the bottom, and reduce by half, about 5 minutes.
6. Step 6: Return lamb shanks to the pot and add 3 cups beef broth and 2 fresh rosemary sprigs; bring to a simmer.
7. Step 7: Cover tightly and transfer to the oven; braise for 2 1/2 to 3 hours until meat is tender and falling off the bone.
8. Step 8: Remove rosemary sprigs and gently stir in 2 tbsp finger lime pearls, allowing the citrus burst to infuse the sauce; adjust seasoning if needed and serve hot.