Slow-Cooked Lamb Shanks with Lemon Myrtle and Quandong Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slow-cooked in a rich sauce infused with native lemon myrtle and sweet-tart quandong fruit for deep, layered Australian flavors. This australian-inspired lamb ready in about 200 minutes blends (about 1.5 lbs total) lamb shanks, olive oil, large onion, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then brown on all sides for about 8 minutes total until golden and crusty. Remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 tbsp lemon myrtle powder and 2 tbsp tomato paste, cooking for 1 minute until aromatic. Add 1/2 cup dried quandong fruit, 1 cup red wine, and 2 cups beef broth, scraping up any browned bits from the bottom.
  4. Step 4: Return lamb shanks to the pot, add 2 sprigs fresh rosemary, cover, and transfer to the oven. Slow cook for 2.5 to 3 hours until lamb is tender and falling off the bone.
  5. Step 5: Remove rosemary sprigs, adjust seasoning if needed, and serve the lamb shanks with the rich quandong sauce spooned over.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Lemon Myrtle and Quandong Sauce take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Lamb Shanks with Lemon Myrtle and Quandong Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Lemon Myrtle and Quandong Sauce?

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 Quandong Sauce 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 Quandong Sauce?

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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