Slow-Cooked Lamb Shanks with Mint and Pea Mash

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

Fall-off-the-bone lamb shanks braised with aromatic herbs served atop creamy mint and pea mash, a comforting Australian classic. This australian-inspired lamb ready in about 170 minutes pairs about 1.5 lbs total lamb shanks, medium carrot, diced, celery stalk, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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: 150 min Serves 4 Australian cuisine 540 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a heavy ovenproof pot over medium-high heat. Season 4 lamb shanks with 1.5 tsp salt and 1 tsp black pepper, then brown on all sides, about 4 minutes per side.
  2. Step 2: Remove lamb shanks and set aside. In the same pot, add 1 chopped large onion, 1 diced carrot, 1 diced celery stalk, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Pour in 1 cup dry red wine to deglaze, scraping browned bits from the bottom. Let simmer for 3 minutes until reduced by half.
  4. Step 4: Return lamb shanks to the pot. Add 2 cups beef broth, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Cover and place in the oven to braise for 2.5 hours until lamb is tender.
  5. Step 5: Meanwhile, boil 2 cups frozen peas in salted water for 3 minutes until bright green and tender. Drain and transfer to a blender or food processor with 2 tbsp butter, 1/4 cup chopped fresh mint leaves, and 1/4 cup milk. Blend until smooth and creamy.
  6. Step 6: Serve lamb shanks on a bed of mint and pea mash, spooning some braising sauce over the top.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Mint and Pea Mash take to make?

Total time is about 170 minutes (20 min prep + 150 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 Mint and Pea Mash?

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 medium carrot, diced from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Mint and Pea Mash?

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 Mint and Pea Mash 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 Mint and Pea Mash?

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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