Slow-Cooked Lamb Shanks with Lemon Myrtle and Native Pepperberry

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Fall-off-the-bone lamb shanks slow-cooked with fragrant lemon myrtle and the subtle heat of native pepperberry for a rich, aromatic Australian stew. This Australian-inspired slow-cooker recipe, ready in about 215 minutes, pairs lamb shanks, olive oil, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pieces (about 1.2 kg total) lamb shanks
• 3 tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tsp lemon myrtle leaves, dried and crushed
• 1 tsp native pepperberry, ground
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef stock
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 fresh rosemary sprigs

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 3 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 brown them on all sides for 8-10 minutes until deep golden. Remove shanks and set aside.
2. Step 2: In the same pot, add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves, 2 tsp dried crushed lemon myrtle leaves, 1 tsp ground native pepperberry, and 2 tbsp tomato paste. Cook for 2 minutes until fragrant.
4. Step 4: Pour in 1 cup red wine and simmer for 5 minutes to reduce slightly.
5. Step 5: Return lamb shanks to the pot. Add 2 cups beef stock and 2 fresh rosemary sprigs. Bring to a simmer, cover with a lid, and transfer to the oven.
6. Step 6: Slow cook for 3 hours until lamb is tender and falling off the bone, basting occasionally with the cooking liquid.