Slow-Cooked Lamb Shanks with Native Pepper and Bush Tomato Ragout

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

Tender lamb shanks braised slowly with native Australian pepper berries and served on a rich bush tomato ragout for a hearty, aromatic meal. This australian-inspired lamb ready in about 200 minutes pairs (about 1 lb each) lamb shanks, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, 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: 180 min Serves 2 Australian cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Rub 2 lamb shanks with 1 tsp salt and 1 tsp ground native pepper berries.
  2. Step 2: Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Brown lamb shanks on all sides for about 8 minutes until deep golden; remove and set aside.
  3. Step 3: Add 1 diced medium onion, 1 large diced carrot, and 1 diced celery stalk to the pot; sauté for 5 minutes until softened.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Pour in 1 cup dry red wine, scraping up browned bits from the pot, and simmer for 5 minutes to reduce slightly.
  6. Step 6: Add 2 cups beef stock, 1 cup canned bush tomatoes, and 2 sprigs each of fresh rosemary and thyme; return lamb shanks to the pot.
  7. Step 7: Cover pot tightly and place in preheated oven for 2.5 to 3 hours until lamb is fork-tender and sauce is thickened.
  8. Step 8: Remove herbs and serve lamb shanks over the rich bush tomato ragout.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Native Pepper and Bush Tomato Ragout take to make?

Total time is about 200 minutes (20 min prep + 180 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 Native Pepper and Bush Tomato Ragout?

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 Native Pepper and Bush Tomato Ragout?

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 Native Pepper and Bush Tomato Ragout for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Native Pepper and Bush Tomato Ragout?

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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