Slow-Cooked Lamb Shanks with Finger Lime and Native Pepperberry

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender lamb shanks slow-braised with native Australian finger lime and pepperberry for a unique tangy and spicy flavor profile. This Australian-inspired lamb recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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 shanks (about 1.5 lbs each) lamb shanks
• 3 tbsp olive oil
• 1 cup yellow onion, diced
• 1 cup carrot, diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• 2 tbsp fresh finger lime pulp
• 1 tsp native pepperberry, crushed
• 2 fresh rosemary sprigs
• 1 1/2 tsp sea salt
• 1 tsp ground black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown 4 lamb shanks (about 1.5 lbs each) on all sides, about 4 minutes per side, then remove and set aside.
2. Step 2: Add 1 cup diced yellow onion, 1 cup diced carrot, and 1 stalk diced celery to the same pot and sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
4. Step 4: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until reduced by half.
5. Step 5: Return the lamb shanks to the pot, add 3 cups beef broth, 2 tbsp fresh finger lime pulp, 1 tsp crushed native pepperberry, 2 sprigs rosemary, 1 1/2 tsp sea salt, and 1 tsp black pepper.
6. Step 6: Bring to a simmer, cover with a tight lid, and transfer to the oven. Braise for 3 hours until the lamb is fork-tender.
7. Step 7: Remove lamb shanks and keep warm. Skim fat from the sauce and simmer on stove for 10 minutes to thicken before serving over the lamb.