Slow-Cooked Lamb Shanks with Macadamia Nut and Rosemary Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender Australian lamb shanks braised until falling off the bone, topped with a fragrant crunchy macadamia nut and rosemary crust. This australian-inspired lamb ready in about 185 minutes pairs (about 2.5 lbs total) lamb shanks, olive oil, medium, diced carrot 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.

Prep: 20 min Cook: 165 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then brown them on all sides for 8-10 minutes until golden. Remove and set aside.
  2. Step 2: In the same pot, add 2 diced carrots, 2 diced celery stalks, and 1 large chopped onion. Sauté for 5-6 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Pour in 1 cup red wine to deglaze, scraping up browned bits, and simmer until reduced by half, about 5 minutes.
  4. Step 4: Return lamb shanks to the pot and add 2 cups beef broth. Cover tightly and transfer to the oven to braise for 2.5 hours until meat is tender and falling off the bone.
  5. Step 5: Mix 1/2 cup finely chopped macadamia nuts, 1/3 cup breadcrumbs, and 2 tbsp chopped fresh rosemary. Remove lamb from oven, spread the nut mixture evenly on top of each shank, then broil for 3-4 minutes until golden and crisp.
  6. Step 6: Serve lamb shanks with pan juices and your choice of sides.

Frequently asked questions

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

Total time is about 185 minutes (20 min prep + 165 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 Nut and Rosemary 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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Macadamia Nut and Rosemary 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 Nut and Rosemary 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 Nut and Rosemary 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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