Slow-Cooked Lamb Shanks with Macadamia and Wattleseed Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender Australian lamb shanks slow-cooked in a rich sauce infused with ground macadamia nuts and native wattleseed for a uniquely earthy flavor. This australian-inspired lamb ready in about 200 minutes blends about 12 oz each lamb shanks, olive oil, medium (150 g) yellow onion, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 12 oz each lamb shanks
• 2 tbsp olive oil
• 1 medium (150 g) yellow onion, diced
• 2 medium (150 g) carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 1 tbsp ground wattleseed
• 1/4 cup ground macadamia nuts
• 1 tbsp fresh rosemary, chopped
• 1 1/2 tsp sea salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks (12 oz each) with 1 tsp sea salt and 1/2 tsp black pepper, then brown them on all sides, about 3-4 minutes per side. Remove and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté over medium heat for 5-6 minutes until softened.
3. Step 3: Add 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
4. Step 4: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits. Let it reduce by half, about 5 minutes.
5. Step 5: Add 2 cups beef broth, 1 tbsp ground wattleseed, 1/4 cup ground macadamia nuts, 1 tbsp chopped fresh rosemary, remaining 1/2 tsp sea salt, and 1/2 tsp black pepper. Stir well.
6. Step 6: Return the lamb shanks to the pot, cover with a tight-fitting lid, and place in the preheated oven. Cook for 2 1/2 to 3 hours until the meat is very tender and falling off the bone.
7. Step 7: Remove the lamb shanks and keep warm. Simmer the sauce on the stovetop over medium heat for 10 minutes until thickened and coating the back of a spoon. Serve the sauce spooned over the lamb.