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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 210 minutes blends about 1 lb each lamb shanks, olive oil, large, chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 190 min Serves 4 Australian cuisine 550 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Lemon Myrtle and Bush Tomato Sauce take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Lamb Shanks with Lemon Myrtle and Bush Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Lemon Myrtle and Bush Tomato Sauce?

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 Myrtle and Bush Tomato Sauce 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 Myrtle and Bush Tomato Sauce?

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