Slow-Cooked Lamb Shanks with Lemon Myrtle and Native Pepperberry
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 ready in about 215 minutes pairs (about 1.2 kg total) lamb shanks, olive oil, large 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 stalks celery stalks, diced
- 3 cloves 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 sprigs fresh rosemary sprigs
Instructions
- 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.
- 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.
- 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.
- Step 4: Pour in 1 cup red wine and simmer for 5 minutes to reduce slightly.
- 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.
- Step 6: Slow cook for 3 hours until lamb is tender and falling off the bone, basting occasionally with the cooking liquid.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Lemon Myrtle and Native Pepperberry take to make?
Total time is about 215 minutes (20 min prep + 195 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 Pepperberry?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Lemon Myrtle and Native Pepperberry?
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 Pepperberry 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 Pepperberry?
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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