Slow-Cooked Lamb Shanks with Lemon Myrtle and Macadamia Nuts

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Fall-off-the-bone lamb shanks slow-cooked in a fragrant broth infused with lemon myrtle and topped with toasted macadamia nuts for a crunchy contrast. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, lemon myrtle leaves, macadamia nuts 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 kg total lamb shanks
• 2 tsp dried, crushed lemon myrtle leaves
• 1/2 cup, chopped macadamia nuts
• 2 large, peeled and chopped carrots
• 1 large, diced onion
• 4, minced garlic cloves
• 3 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

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). Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then sear them for 4-5 minutes per side until browned and caramelized; remove and set aside.
2. Step 2: Reduce heat to medium, add 1 large diced onion, 2 chopped carrots, and 4 minced garlic cloves to the pot; sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 2 tsp dried crushed lemon myrtle leaves; cook for 1 minute until aromatic.
4. Step 4: Return lamb shanks to the pot, add 3 cups beef broth and 2 sprigs fresh rosemary; bring to a simmer.
5. Step 5: Cover the pot with a lid and transfer to the oven to slow-cook for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
6. Step 6: While the lamb cooks, toast 1/2 cup chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
7. Step 7: Serve the lamb shanks topped with toasted macadamia nuts and spoon some cooking broth and vegetables over the meat.