Slow-Cooked Lamb Shanks with Lemon Myrtle and Bush Tomato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Tender lamb shanks slow-cooked in a rich sauce infused with lemon myrtle and bush tomato, bringing deep Australian bush flavors to your table. This australian-inspired lamb ready in about 200 minutes pairs about 1 lb each lamb shanks, divided salt, divided black pepper 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.

Ingredients

• 4, about 1 lb each lamb shanks
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 2 cups beef broth
• 1 cup red wine
• 1 tbsp lemon myrtle powder
• 1/4 cup, chopped dried bush tomatoes
• 2 sprigs fresh rosemary
• 2 bay leaves

Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks generously with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 8 minutes total, then remove and set aside.
3. Step 3: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, cooking over medium heat for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until the paste darkens slightly.
5. Step 5: Add 14 oz canned crushed tomatoes, 2 cups beef broth, 1 cup red wine, 1 tbsp lemon myrtle powder, 1/4 cup chopped dried bush tomatoes, 2 sprigs fresh rosemary, 2 bay leaves, and remaining 1 tsp salt and 1/2 tsp black pepper. Stir well.
6. Step 6: Return lamb shanks to the pot, submerging partially in the sauce. Cover with a tight-fitting lid and place in the oven to braise for 3 hours until the meat is very tender and falling off the bone.
7. Step 7: Remove lamb shanks and keep warm. Discard rosemary sprigs and bay leaves, then simmer the sauce on stovetop for 10 minutes to thicken slightly before serving over the lamb.