Slow-Cooked Lamb Shanks with Lemon Myrtle and Native Peppercorns

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Fall-off-the-bone lamb shanks slow-braised with fragrant lemon myrtle and native peppercorns for a tender and aromatic Australian-inspired stew. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 2 medium, peeled and sliced into 1/2-inch rounds carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 1 tbsp lemon myrtle powder
• 1 tsp, crushed native peppercorns
• 2 sprigs fresh rosemary
• 1 1/2 tsp sea salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season all over with 1 1/2 tsp sea salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side, until deep golden. Remove and set aside.
3. Step 3: Reduce heat to medium, add 1 large chopped yellow onion, 2 sliced carrots, and 2 chopped celery stalks. Sauté for 6-7 minutes until vegetables soften and onions turn translucent.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant and tomato paste darkens slightly.
5. Step 5: Pour in 1 cup dry red wine, scraping browned bits from the bottom, and simmer until reduced by half, about 5 minutes.
6. Step 6: Return lamb shanks to the pot, add 2 cups beef broth, 1 tbsp lemon myrtle powder, 1 tsp crushed native peppercorns, and 2 fresh rosemary sprigs. Bring to a simmer.
7. Step 7: Cover the pot with a lid and transfer to the oven. Braise for 2 1/2 to 3 hours until lamb is tender and falling off the bone.
8. Step 8: Remove lamb shanks and keep warm. Skim fat from the sauce, then simmer uncovered on the stove over medium heat for 10 minutes to thicken slightly before serving.