Slow-Cooked Lamb Shanks with Macadamia and Wattleseed Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slow-braised and topped with a crunchy macadamia and wattleseed crust, blending rich flavors from Australian native ingredients. This australian-inspired lamb ready in about 210 minutes pairs about 1 lb each lamb shanks, olive oil, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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: 190 min Serves 4 Australian cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides for 8-10 minutes until deeply caramelized. Remove and set aside.
  2. Step 2: Add 2 diced carrots, 1 large diced onion, and 4 cloves minced garlic to the pot and sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens.
  4. Step 4: Pour in 1 cup red wine and simmer for 5 minutes to reduce slightly.
  5. Step 5: Return the lamb shanks to the pot, add 2 cups beef broth, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Bring to a simmer.
  6. Step 6: Cover the pot and transfer to the oven. Cook low and slow for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
  7. Step 7: Meanwhile, mix 1/2 cup chopped macadamia nuts, 1 tbsp ground wattleseed, and 1/2 cup breadcrumbs in a bowl.
  8. Step 8: When lamb is done, remove from oven and increase oven temperature to 400°F. Spoon the macadamia-wattleseed mixture evenly over the tops of each lamb shank.
  9. Step 9: Place uncovered in the oven for 10-12 minutes until the crust is golden and crunchy.
  10. Step 10: Serve lamb shanks with their cooking juices and your choice of sides.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Macadamia and Wattleseed Crust take to make?

Total time is about 210 minutes (20 min prep + 190 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 Wattleseed Crust?

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 about 1 lb each lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Macadamia and Wattleseed Crust?

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 Wattleseed Crust 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 Wattleseed Crust?

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.

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