Slow-Cooked Lamb Shanks with Lemon Myrtle and Finger Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent lamb shanks braised slowly with fragrant lemon myrtle and finger lime, creating a citrus-infused rich sauce. This australian-inspired lamb ready in about 200 minutes pairs about 2 lbs total lamb shanks, olive oil, large onion, diced 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp sea salt and 1 tsp black pepper.
  2. Step 2: Brown the lamb shanks on all sides for 4-5 minutes per side until deeply golden. Remove and set aside.
  3. Step 3: Add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5-6 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and 2 tbsp crushed lemon myrtle leaves, cooking for 1 minute to release aromas.
  5. Step 5: Pour in 1 cup dry white wine, scraping the bottom of the pot to deglaze, then add 3 cups beef broth and 3 sprigs fresh thyme.
  6. Step 6: Return lamb shanks to the pot, cover, and transfer to the preheated oven. Braise for 2 1/2 to 3 hours until meat is fork-tender.
  7. Step 7: Remove lamb and thyme sprigs from the pot. Stir in 2 tsp finger lime pulp into the sauce, adjust seasoning if needed.
  8. Step 8: Serve lamb shanks with the citrus-infused sauce spooned over the top alongside mashed potatoes or roasted root vegetables.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Lemon Myrtle and Finger Lime 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 Myrtle and Finger Lime?

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 about 2 lbs total lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Lemon Myrtle and Finger Lime?

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 Finger Lime 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 Finger Lime?

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.

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