Slow-Cooked Lamb Shanks with Lemon Aspen and Wattleseed

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

Tender lamb shanks braised slowly in a fragrant sauce infused with native lemon aspen and earthy wattleseed for rich Australian flavors. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 1 lb each lamb shanks
• 2 tbsp olive oil
• 1 large, chopped onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4 minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp lemon aspen juice
• 1 tsp ground wattleseed
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown in the pot for 4-5 minutes per side until deeply caramelized. Remove and set aside.
2. Step 2: Add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves to the pot. Sauté over medium heat for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup red wine to deglaze the pot, scraping up browned bits. Reduce wine by half, about 5 minutes.
4. Step 4: Return lamb shanks to the pot, add 2 cups beef stock, 2 tbsp lemon aspen juice, 1 tsp ground wattleseed, 2 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer.
5. Step 5: Cover the pot and transfer to the oven. Braise lamb shanks for 2 1/2 to 3 hours, until meat is tender and falling off the bone.
6. Step 6: Remove lamb and keep warm. Skim fat from sauce and reduce on stovetop if needed until slightly thickened. Serve lamb shanks with sauce spooned over and mashed potatoes or root vegetables.