Slow-Cooked Lamb Shanks with Lemon Myrtle and Wattleseed

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender lamb shanks braised slowly with aromatic lemon myrtle and earthy wattleseed for a comforting Australian-inspired stew. This Australian-inspired slow-cooker recipe, ready in about 200 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 600 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 lb each lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, sliced into 1/2-inch pieces carrots
• 2, sliced celery stalks
• 4, minced garlic cloves
• 2 tsp, ground wattleseed
• 1 tsp lemon myrtle powder
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef or lamb stock
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat 4 lamb shanks dry and season with 1 1/2 tsp salt, 1 tsp black pepper, 2 tsp ground wattleseed, and 1 tsp lemon myrtle powder.
2. Step 2: Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Brown the lamb shanks on all sides for 8-10 minutes until deeply caramelized; remove and set aside.
3. Step 3: In the same pot, add 1 large diced onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 5-6 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until the tomato paste darkens slightly.
5. Step 5: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits. Simmer for 3-4 minutes until the wine reduces by half.
6. Step 6: Add 3 cups beef or lamb stock and 2 sprigs fresh rosemary. Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.
7. Step 7: Cover the pot with a lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours until the lamb is fork-tender and falling off the bone.
8. Step 8: Remove the lamb shanks and rosemary sprigs. Reduce the sauce on the stovetop over medium heat for 5-7 minutes until slightly thickened. Serve the lamb shanks drizzled with the rich sauce.