Slow-Cooked Lamb Shanks with Lemon Myrtle and Tomato

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Fall-off-the-bone lamb shanks braised slowly with fragrant Australian lemon myrtle and rich tomato sauce for a comforting, aromatic dish. This Australian-inspired lamb recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, onion 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 3 lbs total) lamb shanks
• 2 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 28 oz (800 g) canned crushed tomatoes
• 1 1/2 cups beef broth
• 2 tsp, crushed dried lemon myrtle leaves
• 2 sprigs fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat.
2. Step 2: Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then sear them in the pot for 4-5 minutes per side until browned all over. Remove and set aside.
3. Step 3: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, sautéing for 6-7 minutes until softened and aromatic.
4. Step 4: Stir in 4 minced garlic cloves and 2 tsp crushed dried lemon myrtle leaves, cooking for 1 minute until fragrant.
5. Step 5: Pour in 28 oz crushed tomatoes and 1 1/2 cups beef broth, scraping up any browned bits from the bottom.
6. Step 6: Return the lamb shanks to the pot, nestling them into the sauce, and add 2 sprigs fresh rosemary.
7. Step 7: Cover the pot and transfer to the oven. Cook for 3 hours, basting occasionally, until the lamb is tender and falling off the bone.
8. Step 8: Remove rosemary sprigs and serve the lamb shanks with the rich tomato and lemon myrtle sauce spooned over.