Slow-Cooked Lamb Shanks with Lemon and Tasmanian Pepperberry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slowly braised with aromatic native pepperberry and fresh lemon for a uniquely Australian twist on hearty comfort food. This australian-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large, diced yellow 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 550 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 4 lamb shanks (about 1.5 lbs total) with 1 1/2 tsp sea salt and 1 tsp black pepper, then brown them on all sides, about 4 minutes per side. Remove and set aside.
  2. Step 2: Reduce heat to medium and add 1 large diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 6-8 minutes until softened and fragrant.
  3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until aromatic. Pour in 1 cup dry white wine, scraping up any browned bits from the pot, and simmer until reduced by half, about 5 minutes.
  4. Step 4: Return lamb shanks to the pot, add 2 cups beef broth, 1 tbsp fresh lemon zest, 2 tbsp fresh lemon juice, 1 tsp ground Tasmanian pepperberry, and 2 tsp chopped fresh thyme. Bring to a gentle simmer.
  5. Step 5: Cover and cook on low heat for 3 hours until lamb is fork-tender and sauce has thickened. Serve hot with the braising liquid spooned over the shanks.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Lemon and Tasmanian Pepperberry 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 Lemon and Tasmanian Pepperberry?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Lemon and Tasmanian Pepperberry?

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 Lemon and Tasmanian Pepperberry 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 Lemon and Tasmanian Pepperberry?

Australian lamb 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.

Related recipes