Slow-Cooked Lamb Shanks with Finger Lime and Native Pepper

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Rich lamb shanks braised slowly with native Australian finger limes and pepper, yielding tender meat with a zesty, aromatic sauce. 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 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 1.5 kg total) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 4, pulp scooped out finger limes
• 1 tsp, ground native pepper
• 2 sprigs fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Pat dry 4 lamb shanks and season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shanks for 4-5 minutes per side until deeply browned. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until softened, then add 4 minced garlic cloves and cook 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then deglaze with 1 cup red wine, scraping the browned bits from the bottom.
5. Step 5: Return lamb shanks to the pot and add 2 cups beef broth, 2 sprigs fresh rosemary, 1 tsp ground native pepper, and the pulp of 4 finger limes. Bring to a simmer.
6. Step 6: Cover the pot tightly and transfer to the oven. Braise for 3 hours, turning the shanks halfway through, until the meat is tender and falling off the bone.
7. Step 7: Remove rosemary sprigs and serve the lamb shanks with the zesty finger lime sauce spooned over top.