Slow-Cooked Lamb Shanks with Finger Lime and Quandong Glaze

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Fall-off-the-bone lamb shanks braised slowly in a rich sauce brightened by native Australian finger lime pearls and sweet quandong glaze. 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 550 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 350 g each lamb shanks
• 2 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef stock
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 3 tbsp quandong jam
• 2 tbsp (optional garnish) finger lime pearls
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides for 8-10 minutes until deeply colored, then remove and set aside.
3. Step 3: Add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5-6 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup red wine, scraping browned bits from the bottom.
5. Step 5: Return lamb shanks to the pot. Add 2 cups beef stock, 1 tsp dried rosemary, and 1 tsp dried thyme. Bring to a simmer.
6. Step 6: Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone.
7. Step 7: Remove lamb shanks and keep warm. Stir 3 tbsp quandong jam into the sauce on the stovetop over medium heat until glossy and slightly thickened, about 5 minutes.
8. Step 8: Spoon the glaze over the lamb shanks and sprinkle 2 tbsp finger lime pearls on top just before serving for a fresh citrus burst.