Slow-Cooked Lamb Shanks with Lemon Myrtle and Macadamia Crust
Juicy lamb shanks braised slowly with Australian lemon myrtle and finished with a crunchy macadamia nut crust for a rich and aromatic dish. This australian-inspired slow cooker ready in about 200 minutes pairs about 1 lb each lamb shanks, olive oil, large, diced 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, diced onion
- 2 medium, sliced carrots
- 2, sliced celery stalks
- 4, minced garlic cloves
- 3 cups beef broth
- 1 cup red wine
- 1 tbsp lemon myrtle powder
- 1/2 cup, chopped macadamia nuts
- 2 sprigs fresh rosemary
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp lemon myrtle powder. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat and brown lamb shanks on all sides until deeply caramelized, about 4 minutes per side.
- Step 2: Remove lamb and add 1 diced large onion, 2 sliced carrots, 2 sliced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5-6 minutes until vegetables soften and become fragrant.
- Step 3: Pour in 3 cups beef broth and 1 cup red wine, scraping the bottom of the pot to deglaze. Return lamb shanks to the pot along with 2 sprigs of fresh rosemary.
- Step 4: Cover the pot with a lid and transfer to the oven. Braise for 2 1/2 to 3 hours, until lamb is fork-tender.
- Step 5: Meanwhile, toast 1/2 cup chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. After braising, remove lamb shanks and sprinkle macadamia nuts evenly over the top, pressing gently to adhere.
- Step 6: Serve lamb shanks hot with the braising liquid spooned over and the nut crust adding a crunchy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Lemon Myrtle and Macadamia Crust 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 Macadamia Crust?
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 Macadamia Crust?
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 Macadamia Crust 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 Macadamia Crust?
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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