Slow-Cooked Lamb Shanks with Indigenous Bush Tomato and Rosemary

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Hearty lamb shanks braised slowly with native bush tomatoes and fresh rosemary, yielding tender meat infused with rich, earthy flavors. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large (1 cup) onion, diced
• 2 medium (1 cup) carrots, diced
• 2 (1/2 cup) celery stalks, diced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 1 cup bush tomatoes, chopped
• 3 fresh rosemary sprigs
• 2 tbsp tomato paste

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Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks evenly with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
3. Step 3: In the same pot, add 1 cup diced onion, 1 cup diced carrots, 1/2 cup diced celery, and 4 minced garlic cloves. Sauté for 5-6 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize.
5. Step 5: Pour in 1 cup dry red wine, scraping up browned bits from the pot, and simmer for 3 minutes to reduce slightly.
6. Step 6: Add 2 cups beef broth, 1 cup chopped bush tomatoes, and 3 fresh rosemary sprigs. Return the lamb shanks to the pot, spooning some liquid over them.
7. Step 7: Cover pot tightly and transfer to the oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender and falling off the bone.
8. Step 8: Remove rosemary sprigs, adjust seasoning if needed, and serve the lamb shanks with the rich sauce spooned over.