Slow-Cooked Lamb Shanks with Lemon Myrtle and Native Pepperberries

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Fall-off-the-bone lamb shanks infused with Australian lemon myrtle and pepperberries, slow-cooked in a rich tomato and red wine sauce. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, 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
• 2 tbsp tomato paste
• 28 oz canned crushed tomatoes
• 1 cup dry red wine
• 1 cup beef broth
• 1 tbsp lemon myrtle leaves ground
• 1 tsp native pepperberries ground
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 4 lamb shanks and brown on all sides, about 4 minutes per side, then remove and set aside.
2. Step 2: Add 1 large diced onion, 2 sliced carrots, and 2 sliced celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until the paste darkens slightly.
4. Step 4: Pour in 1 cup dry red wine and simmer for 3 minutes, scraping the bottom to deglaze.
5. Step 5: Add 28 oz crushed tomatoes, 1 cup beef broth, 1 tbsp ground lemon myrtle, 1 tsp ground native pepperberries, 2 sprigs fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well.
6. Step 6: Return lamb shanks to the pot, submerging them in the sauce. Cover and reduce heat to low. Simmer gently for 3 hours until lamb is tender and falling off the bone.
7. Step 7: Remove rosemary sprigs, adjust seasoning, and serve lamb shanks with the sauce spooned over.