Slow-Cooked Lamb Shanks with Finger Lime and Wattleseed Gravy

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender lamb shanks braised slowly in a rich gravy infused with native finger lime and ground wattleseed for a rustic Australian flavor. 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 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, chopped onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 3 tbsp finger lime juice
• 1 tsp ground wattleseed
• 2 sprigs fresh rosemary
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 4 lamb shanks with 1 tsp sea salt and 1/2 tsp black pepper, then brown them on all sides, about 4 minutes per side. Remove and set aside.
2. Step 2: Add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5-6 minutes until softened and golden.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
4. Step 4: Pour in 1 cup red wine, scraping up browned bits from the bottom. Let simmer for 3 minutes to reduce slightly.
5. Step 5: Add 2 cups beef broth, 3 tbsp finger lime juice, 1 tsp ground wattleseed, and 2 sprigs fresh rosemary. Return lamb shanks to the pot, submerging partially in liquid.
6. Step 6: Cover pot with lid and transfer to oven. Braise for 2.5 to 3 hours until lamb is fall-apart tender.
7. Step 7: Remove lamb shanks and keep warm. Discard rosemary sprigs, then simmer gravy on stovetop over medium heat until thickened to desired consistency, about 10 minutes. Serve lamb shanks topped with the finger lime and wattleseed gravy.