Slow-Cooked Lamb Shanks with Golden Wattleseed Gravy

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Fall-off-the-bone lamb shanks braised slowly in a rich gravy infused with Australian wattleseed and robust red wine. This Australian-inspired slow-cooker recipe, ready in about 200 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 600 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 2 lbs) lamb shanks
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 2 tsp ground wattleseed
• 2 fresh rosemary sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side, then remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 6-7 minutes until softened.
4. Step 4: Add 4 minced garlic cloves and 2 tsp ground wattleseed, cooking for 1 minute until fragrant.
5. Step 5: Pour in 1 cup red wine to deglaze the pot, scraping browned bits, and simmer for 3 minutes until slightly reduced.
6. Step 6: Return the lamb shanks to the pot, add 2 cups beef broth and 2 fresh rosemary sprigs. Bring to a simmer, then cover and transfer to the oven.
7. Step 7: Cook for 2 1/2 to 3 hours until the lamb is tender and falls off the bone.
8. Step 8: Remove the lamb shanks and rosemary sprigs. Reduce the sauce over medium heat if needed until thickened to a gravy consistency before serving.