Slow-Cooked Lamb Shanks with Lemon Myrtle and Garlic

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Fall-off-the-bone lamb shanks slow-cooked with aromatic lemon myrtle and garlic, creating a fragrant and hearty Australian-inspired stew. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, salt 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
• 2 tsp salt
• 1 tsp black pepper
• 1 large, diced onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4 cloves, minced garlic cloves
• 2 tsp lemon myrtle powder
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef stock
• 2 sprigs fresh rosemary

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Season 4 lamb shanks evenly 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. Sear lamb shanks for 4-5 minutes per side until browned deeply. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5 minutes until softened.
4. Step 4: Add 4 minced garlic cloves and 2 tbsp tomato paste, cook for 2 minutes until fragrant.
5. Step 5: Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly.
6. Step 6: Return lamb shanks to pot, add 2 cups beef stock and 2 sprigs fresh rosemary. Bring to a simmer.
7. Step 7: Cover pot and transfer to oven. Cook for 3 hours until lamb is tender and falling off the bone.
8. Step 8: Remove rosemary sprigs, adjust seasoning if needed, and serve the lamb shanks with the rich sauce and roasted vegetables or mashed potatoes.