Slow-Cooked Lamb Shanks with Lemon Myrtle and Pepperberry Sauce

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Fall-off-the-bone lamb shanks braised slowly in a rich sauce infused with Australian lemon myrtle and native pepperberries. This Australian-inspired lamb recipe, ready in about 210 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 450 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 3 lbs total) lamb shanks
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp lemon myrtle powder
• 1/2 tsp ground native pepperberry
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides for about 8 minutes, then remove and set aside.
3. Step 3: Add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 3 minced garlic cloves to the pot; sauté for 5-6 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 1 cup red wine and scrape the bottom of the pot to deglaze; simmer until reduced by half, about 5 minutes.
5. Step 5: Add 2 cups beef broth, 1 tsp lemon myrtle powder, and 1/2 tsp ground native pepperberry; return the lamb shanks to the pot.
6. Step 6: Cover and transfer to the oven, braising for 3 hours until the lamb is tender and falling off the bone.
7. Step 7: Remove lamb shanks and keep warm. Reduce sauce on stovetop over medium heat if needed until slightly thickened before serving over the lamb.