Slow-Cooked Lamb Shanks with Lemon Myrtle and Native Peppercorns
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 ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large, chopped 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant and tomato paste darkens slightly.
- Step 5: Pour in 1 cup dry red wine, scraping browned bits from the bottom, and simmer until reduced by half, about 5 minutes.
- 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.
- 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.
- 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.
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 Peppercorns 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 Peppercorns?
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 Peppercorns?
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 Peppercorns 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 Peppercorns?
Australian lamb 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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