Slow-Cooked Lamb Shanks with Macadamia Nut Pesto and Roasted Root Vegetables
Fall-off-the-bone lamb shanks braised until tender and served with a vibrant macadamia nut pesto and caramelized roasted root vegetables. This australian-inspired lamb ready in about 190 minutes blends about 1 lb each lamb shanks, divided olive oil, large, quartered red onion 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 550 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 1 lb each lamb shanks
- 4 tbsp, divided olive oil
- 3 large, peeled and cut into 2-inch pieces carrots
- 3 medium, peeled and cut into 2-inch pieces parsnips
- 1 large, quartered red onion
- 6, minced garlic cloves
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1/2 cup, toasted macadamia nuts
- 1 cup packed basil leaves
- 1/4 cup grated parmesan cheese
- 1 tbsp lemon juice
- 1 tsp, divided salt
- 1 tsp, divided black pepper
Instructions
- Step 1: Preheat oven to 375°F. Toss 3 large peeled carrots, 3 peeled parsnips cut into 2-inch pieces, and 1 large quartered red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 40 minutes until tender and caramelized.
- Step 2: Meanwhile, heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1/2 tsp salt and 1/2 tsp black pepper, then brown in the pot for 5 minutes per side until golden.
- Step 3: Add 6 minced garlic cloves, 2 tbsp tomato paste, 2 cups beef broth, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme to the pot. Bring to a simmer, cover, and transfer to the oven to braise for 2.5 hours until lamb is tender.
- Step 4: For the pesto, pulse 1/2 cup toasted macadamia nuts, 1 cup packed basil leaves, 1/4 cup grated parmesan cheese, 1 tbsp lemon juice, and 2 tbsp olive oil in a food processor until a coarse paste forms.
- Step 5: Plate the lamb shanks atop the roasted root vegetables and spoon macadamia nut pesto over the lamb. Serve warm with pan juices from the braise.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Macadamia Nut Pesto and Roasted Root Vegetables take to make?
Total time is about 190 minutes (20 min prep + 170 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Lamb Shanks with Macadamia Nut Pesto and Roasted Root Vegetables?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Macadamia Nut Pesto and Roasted Root Vegetables?
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 Pesto and Roasted Root Vegetables 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 Pesto and Roasted Root Vegetables?
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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