Slow-Cooked Lamb Shanks with Finger Lime Salsa Verde

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender slow-braised lamb shanks paired with a zesty and vibrant finger lime salsa verde that brings a bright twist to a classic Australian roast. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, carrots 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 pieces (about 10 oz each) lamb shanks
• 3 tbsp olive oil
• 2 large, chopped carrots
• 2, chopped celery stalks
• 1 large, chopped yellow onion
• 4, crushed garlic cloves
• 1 cup red wine
• 3 cups beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3, pulp scooped out finger limes
• 1/2 cup, chopped flat-leaf parsley
• 2 tbsp, drained capers
• 1/4 cup olive oil (for salsa)
• 1 tbsp lemon juice
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Season 4 lamb shanks with salt and pepper, then brown them on all sides for 8-10 minutes until deep golden. Remove and set aside.
2. Step 2: Add 2 chopped carrots, 2 chopped celery stalks, 1 large chopped yellow onion, and 4 crushed garlic cloves to the pot. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Deglaze the pot with 1 cup red wine, scraping up browned bits, and simmer for 3 minutes until reduced by half. Return lamb shanks to the pot and add 3 cups beef stock, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme.
4. Step 4: Cover the pot tightly and transfer to the oven. Braise for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
5. Step 5: While lamb cooks, prepare salsa verde by combining the pulp of 3 finger limes, 1/2 cup chopped flat-leaf parsley, 2 tbsp drained capers, 1/4 cup olive oil, and 1 tbsp lemon juice in a bowl. Season with salt and black pepper to taste, mixing until bright and tangy.
6. Step 6: Serve the lamb shanks hot, drizzled with some of the braising liquid and topped with the refreshing finger lime salsa verde for a uniquely Australian flavor contrast.