Slow-Cooked Lamb Shanks with Finger Lime and Native Peppercorn Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Fall-off-the-bone lamb shanks slow-cooked in a rich sauce infused with native Australian finger lime pearls and peppercorns for a bright and spicy kick. This australian-inspired lamb ready in about 210 minutes blends (about 750 g total) lamb shanks, olive oil, large, chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 750 g total) lamb shanks
• 3 tbsp olive oil
• 1 large, chopped 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
• 2 sprigs fresh rosemary
• 1 tsp, crushed dried native peppercorns
• 2 tbsp finger lime pearls
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 3 tbsp olive oil in a heavy oven-safe pot over medium-high heat. Season 4 lamb shanks (about 750 g total) with 1 tsp salt and 1/2 tsp black pepper, then brown on all sides, about 4 minutes per side. Remove and set aside.
2. Step 2: In the same pot, add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup red wine, scraping up browned bits. Let simmer for 3 minutes to reduce slightly.
4. Step 4: Return lamb shanks to the pot, add 2 cups beef broth, 2 sprigs fresh rosemary, and 1 tsp crushed dried native peppercorns. Cover with a lid and transfer to oven. Cook for 3 hours until lamb is tender and falling off the bone.
5. Step 5: Remove lamb shanks and keep warm. Remove rosemary sprigs and reduce sauce on stovetop over medium heat if thicker sauce is desired. Just before serving, stir in 2 tbsp finger lime pearls for bursts of citrusy texture. Serve lamb shanks with sauce spooned over.