Slow-Cooked Lamb Shanks with Lemon Myrtle and Native Pepperberries

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Lemon Myrtle and Native Pepperberries 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 Native Pepperberries?

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 Native Pepperberries?

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 Native Pepperberries 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 Native Pepperberries?

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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