Slow-Cooked Lamb Shanks with Lemon Myrtle and Pepperberry

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Succulent lamb shanks braised slowly with aromatic Australian lemon myrtle and pepperberry, served over creamy mashed potatoes. This Australian-inspired slow-cooker recipe, ready in about 205 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, sliced carrots
• 2, sliced celery stalks
• 4 minced garlic cloves
• 3 cups beef broth
• 1 cup red wine
• 2 tsp dried crushed lemon myrtle leaves
• 1 tsp crushed pepperberries
• 2 tbsp tomato paste
• 1.5 tsp salt
• 1 tsp freshly ground black pepper
• 2 lbs, peeled and quartered potatoes
• 4 tbsp butter
• 1/2 cup milk

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a heavy ovenproof pot over medium-high heat. Brown 4 lamb shanks on all sides for about 8 minutes until deeply golden, then transfer to a plate.
2. Step 2: Add 1 large diced onion, 2 sliced carrots, and 2 sliced celery stalks to the pot; sauté for 5-6 minutes until softened. Stir in 4 minced garlic cloves, 2 tbsp tomato paste, 2 tsp dried crushed lemon myrtle leaves, and 1 tsp crushed pepperberries; cook for 2 minutes until fragrant.
3. Step 3: Pour in 1 cup red wine and scrape up browned bits, then add 3 cups beef broth, 1.5 tsp salt, and 1 tsp freshly ground black pepper. Return lamb shanks to the pot, cover, and braise in the oven for 2.5 to 3 hours until meat is tender and falling off the bone.
4. Step 4: Meanwhile, boil 2 lbs peeled, quartered potatoes in salted water until tender, about 20 minutes. Drain and mash with 4 tbsp butter and 1/2 cup milk until smooth and creamy.
5. Step 5: Serve the lamb shanks over mashed potatoes, spooning the rich lemon myrtle-infused braising sauce on top.