Slow-Cooked Lamb Shanks with Lemon Myrtle and Roasted Garlic

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fall-off-the-bone lamb shanks slow-cooked with fragrant Australian lemon myrtle and sweet roasted garlic for a rich, savory stew. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow onion 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 450 cal/serving

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Ingredients

4, about 1 lb each lamb shanks
3 tbsp olive oil
1 large, chopped yellow onion
2 medium, sliced carrots
2, chopped celery stalks
8 cloves, mashed roasted garlic cloves
1 tbsp lemon myrtle powder
3 cups beef broth
1 cup red wine
2 tbsp tomato paste
2 sprigs fresh rosemary
1 1/2 tsp salt
1 tsp black pepper

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

HENCKELS Statement Razor-Sharp 20-Piece Knife Set with Block, Chef Knife, Bread Knife, German Engineered Knife Informed by over 100 Years of Mastery, Natural
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Instructions

Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp lemon myrtle powder.
Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown the lamb shanks on all sides for 8-10 minutes until golden, then remove and set aside.
Step 3: In the same pot, add 1 large chopped yellow onion, 2 sliced carrots, and 2 chopped celery stalks. Cook for 5-6 minutes until softened.
Step 4: Stir in 2 tbsp tomato paste and 8 mashed roasted garlic cloves, cooking for 2 minutes until fragrant.
Step 5: Pour in 3 cups beef broth and 1 cup red wine, scraping the bottom of the pot to deglaze. Add 2 sprigs fresh rosemary and return the lamb shanks to the pot.
Step 6: Cover and transfer pot to the oven. Slow-cook for 2 1/2 to 3 hours, until lamb is tender and falling off the bone.
Step 7: Remove rosemary sprigs and serve lamb shanks with the rich sauce spooned over.