Slow-Cooked Lamb Shanks with Lemon Myrtle and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty lamb shanks slow-braised with aromatic Australian lemon myrtle and seasonal root vegetables for a rich, comforting stew. This australian-inspired slow cooker ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large, diced 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

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tablespoons olive oil in a large ovenproof pot over medium-high heat. Brown 4 lamb shanks on all sides for 8 minutes until golden and caramelized, then remove and set aside.
  2. Step 2: Add 1 large diced onion, 2 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks to the pot, sautéing for 6 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves, 1 tablespoon lemon myrtle powder, and 2 tablespoons tomato paste, cooking for 2 minutes until aromatic.
  4. Step 4: Pour in 3 cups beef broth and 1 cup red wine, scraping the bottom of the pot to loosen browned bits.
  5. Step 5: Return the lamb shanks to the pot along with 2 sprigs fresh rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  6. Step 6: Cover the pot with a lid and place it in the oven to braise for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
  7. Step 7: Remove rosemary sprigs and serve the lamb shanks hot with the rich vegetable 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 Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 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 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 olive oil from drying out.

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