Slow-Cooked Lamb Shanks with Lemon Myrtle and Garlic
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 ready in about 200 minutes pairs about 1 lb each 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 4 minced garlic cloves and 2 tbsp tomato paste, cook for 2 minutes until fragrant.
- Step 5: Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly.
- Step 6: Return lamb shanks to pot, add 2 cups beef stock and 2 sprigs fresh rosemary. Bring to a simmer.
- Step 7: Cover pot and transfer to oven. Cook for 3 hours until lamb is tender and falling off the bone.
- Step 8: Remove rosemary sprigs, adjust seasoning if needed, and serve the lamb shanks with the rich sauce and roasted vegetables or mashed potatoes.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Lemon Myrtle and Garlic 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 Garlic?
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 1 lb each lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Lemon Myrtle and Garlic?
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 Garlic 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 Garlic?
Australian slow cooker 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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