Slow-Cooked Lamb Shanks with Macadamia and Rosemary
Tender lamb shanks slowly braised with fragrant rosemary and crunchy macadamia nuts for a hearty Australian-style comfort dish. This australian-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large onion (chopped) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pieces (about 1.5 lbs total) lamb shanks
- 3 tbsp olive oil
- 1 large onion (chopped)
- 2 medium carrots (chopped)
- 4 cloves garlic cloves (minced)
- 2 tbsp fresh rosemary (chopped)
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1/3 cup macadamia nuts (roughly chopped)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F (160°C). Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks on all sides for about 8 minutes until deeply colored, then remove and set aside.
- Step 3: In the same pot, add 1 chopped large onion and 2 chopped medium carrots. Sauté for 6-7 minutes until softened and fragrant.
- Step 4: Stir in 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tsp dried thyme, and 2 tbsp tomato paste; cook for 2 minutes until aromatic.
- Step 5: Return lamb shanks to the pot and pour in 2 cups beef broth, bringing to a simmer.
- Step 6: Cover the pot with a lid and transfer to the oven. Braise for 2.5 to 3 hours until lamb is fall-apart tender.
- Step 7: Sprinkle 1/3 cup roughly chopped macadamia nuts over the lamb shanks in the last 10 minutes of cooking to toast slightly and add texture.
- Step 8: Remove from oven, let rest 10 minutes before serving with the braising liquid spooned over.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Macadamia and Rosemary 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 Macadamia and Rosemary?
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 Macadamia and Rosemary?
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 Macadamia and Rosemary 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 Macadamia and Rosemary?
Australian lamb 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.
Related recipes
Slow-Cooked Australian White Lamb Shank with Red Wine and Rosemary
Slow-Cooked Lamb Shanks with Bush Tomato and Pepperberry Sauce
Slow-Cooked Lamb Shanks with Wattleseed and Bush Tomato Sauce
Slow-Cooked Lamb Shanks with Rosemary and Macadamia Nuts
Slow-Cooked Lamb Shanks with Wattleseed and Eucalyptus
Slow-Roasted Lamb Shanks with Rosemary and Garlic
Equipment for this recipe
Top-rated tools to make this recipe successfully.
