Slow-Cooked Lamb Shanks with Lemon Myrtle and Roasted Root Vegetables
Rich and tender lamb shanks slow-braised with fragrant Australian lemon myrtle and served alongside caramelized roasted root vegetables. This australian-inspired slow cooker ready in about 190 minutes pairs about 1.5 lbs (700 g) total lamb shanks, dried and crushed lemon myrtle leaves, small, quartered potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 1.5 lbs (700 g) total lamb shanks
- 2 tsp, dried and crushed lemon myrtle leaves
- 3 medium, peeled and cut into 2-inch pieces carrots
- 2 medium, peeled and cut into 2-inch pieces parsnips
- 4 small, quartered potatoes
- 1 large, chopped onion
- 4, minced garlic cloves
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef broth
- 4 tbsp, divided olive oil
- 1.5 tsp salt
- 1 tsp black pepper
- 2 sprigs fresh rosemary
Instructions
- Step 1: Preheat oven to 325°F (160°C). Season 4 lamb shanks with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp crushed dried lemon myrtle leaves.
- Step 2: Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear lamb shanks on all sides until deeply browned, about 4 minutes per side, then remove and set aside.
- Step 3: Add 2 tbsp olive oil to the pot and sauté 1 large chopped onion and 4 minced garlic cloves for 5 minutes until softened and fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then deglaze with 1 cup red wine, scraping up browned bits.
- Step 5: Pour in 2 cups beef broth, add 2 sprigs fresh rosemary, and return lamb shanks to the pot. Cover and transfer to the oven; braise for 2.5 hours until meat is very tender.
- Step 6: Meanwhile, toss 3 peeled and chopped carrots, 2 parsnips, and 4 quartered small potatoes with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp olive oil. Spread on a baking sheet and roast in oven at 400°F (200°C) for 35-40 minutes until caramelized and tender.
- Step 7: Serve lamb shanks atop roasted root vegetables, spooning some braising liquid over the top for rich flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Lemon Myrtle and Roasted Root Vegetables take to make?
Total time is about 190 minutes (20 min prep + 170 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb Shanks with Lemon Myrtle and Roasted Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small, quartered potatoes from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Lemon Myrtle and Roasted Root Vegetables?
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 Roasted Root Vegetables 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 Roasted Root Vegetables?
Australian slow cooker 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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