Slow-Cooked Lamb Shanks with Kakadu Plum and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone lamb shanks braised with the tartness of Kakadu plum and fragrant rosemary for a rich Australian-inspired stew. This australian-inspired slow cooker ready in about 200 minutes pairs (about 3 lbs) lamb shanks, olive oil, large yellow onion, diced 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown lamb shanks on all sides, about 4 minutes per side until deeply caramelized.
  2. Step 2: Remove lamb and add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté over medium heat for 6-7 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic. Add 1/4 cup Kakadu plum jam and 3 fresh rosemary sprigs, stirring to combine.
  4. Step 4: Pour in 3 cups beef or lamb broth and 1 cup red wine, scraping browned bits from the bottom. Return lamb shanks to the pot, cover tightly, and transfer to the oven.
  5. Step 5: Braise for 2 1/2 to 3 hours until lamb is tender and falling off the bone. Remove rosemary sprigs before serving, spooning the rich sauce and vegetables over the meat.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Kakadu Plum and Rosemary take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lamb Shanks with Kakadu Plum and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 3 lbs) lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Kakadu Plum and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Lamb Shanks with Kakadu Plum and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Lamb Shanks with Kakadu Plum and Rosemary?

Australian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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