Slow-Cooked Lamb Shanks with Lemon Myrtle and Quandong Glaze

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender slow-cooked lamb shanks glazed with a sweet and tangy sauce featuring Australian lemon myrtle and quandong fruit, perfect for a comforting dinner. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, salt, black pepper 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 shanks (about 1.5 lbs total) lamb shanks
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, chopped onion
• 2 medium, chopped carrots
• 4, minced garlic cloves
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp lemon myrtle powder
• 1/4 cup quandong jam
• 2 sprigs fresh rosemary

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks (about 1.5 lbs total) evenly with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a heavy oven-safe pot over medium-high heat.
2. Step 2: Brown the lamb shanks on all sides for 4-5 minutes until deeply golden. Remove and set aside.
3. Step 3: In the same pot, add 1 large chopped onion and 2 chopped carrots. Sauté for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and 1 tsp lemon myrtle powder, cooking for 2 minutes to release aromas.
5. Step 5: Add 1 cup red wine and 2 cups beef broth, scraping the pot to lift browned bits. Return the lamb shanks to the pot and add 2 sprigs fresh rosemary.
6. Step 6: Cover the pot and transfer to the oven. Slow cook for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
7. Step 7: Remove lamb shanks and keep warm. Stir 1/4 cup quandong jam into the cooking liquid on the stovetop over medium heat. Simmer for 5 minutes until thickened and shiny.
8. Step 8: Serve the lamb shanks drizzled with the quandong and lemon myrtle glaze alongside roasted vegetables or creamy mashed potatoes.