Slow-Cooked Lamb Shanks with Lemon Myrtle and Native Pepper

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Rich lamb shanks braised slowly with lemon myrtle and native Tasmanian pepper for an aromatic and tender Australian-inspired stew. This australian-inspired slow cooker ready in about 210 minutes pairs (about 3 lbs total) lamb shanks, salt, black pepper 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 3 lbs total) lamb shanks
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef or lamb stock
• 1 tbsp fresh lemon myrtle leaves, chopped
• 1 tsp Tasmanian native pepper, crushed
• 3 fresh thyme sprigs

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season generously with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Brown the lamb shanks on all sides for 8-10 minutes until a deep golden crust forms. Remove and set aside.
3. Step 3: Add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6-7 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
5. Step 5: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits. Let simmer for 3-4 minutes until slightly reduced.
6. Step 6: Return lamb shanks to the pot, add 3 cups beef or lamb stock, 1 tbsp chopped lemon myrtle leaves, 1 tsp crushed Tasmanian native pepper, and 3 fresh thyme sprigs.
7. Step 7: Bring to a simmer, cover tightly, and transfer to the preheated oven. Cook for 3 hours until the meat is fall-off-the-bone tender.
8. Step 8: Remove lamb shanks and keep warm. Reduce the braising liquid over medium heat on the stove for 10 minutes until it thickens to a rich sauce. Serve the lamb with the sauce spooned over.