Slow-Cooked Lamb Shanks with Lemon Myrtle and Bush Tomato Sauce

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Fall-off-the-bone lamb shanks braised slowly in a fragrant bush tomato and lemon myrtle sauce, embodying Australian outback flavors. This Australian-inspired lamb recipe, ready in about 210 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 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
• 3 tbsp olive oil
• 1 large, chopped onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 cup chopped (or canned diced tomatoes) bush tomatoes
• 2 cups beef broth
• 1 cup red wine
• 2 tsp lemon myrtle powder
• 2 sprigs fresh rosemary
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Pat dry 4 lamb shanks and season with 2 tsp salt, 1 tsp black pepper, and 2 tsp lemon myrtle powder.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks on all sides for 8-10 minutes until deeply golden. Remove and set aside.
3. Step 3: Add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1 cup chopped bush tomatoes, 1 cup red wine, and 2 cups beef broth. Bring to a simmer, scraping up browned bits from the bottom.
5. Step 5: Return lamb shanks to the pot, add 2 sprigs fresh rosemary, cover with a tight-fitting lid, and transfer to the oven.
6. Step 6: Braise in the oven for 3 hours until lamb is tender and falling off the bone. Remove rosemary sprigs before serving with mashed potatoes or roasted vegetables.