Slow-Cooked Lamb Shanks with Native Pepper and Mint Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

About the author — Lauren Mitchell is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

Rich lamb shanks braised slowly with Australian native pepper berries and served with a fresh mint and lemon myrtle sauce. This Australian-inspired lamb recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, onion, finely chopped 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. 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: 190 min Serves 4 Australian cuisine 550 cal/serving

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Ingredients

4 pieces (about 1.2 kg total) lamb shanks
3 tbsp olive oil
1 large onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tsp crushed pepperberries
1 cup (240 ml) red wine
2 cups (480 ml) beef stock
2 tbsp tomato paste
1/2 cup (packed) fresh mint leaves
1 tsp lemon myrtle powder
2 tbsp lemon juice
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 160°C (320°F). Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown them on all sides for about 8 minutes. Remove and set aside.
Step 2: In the same pot, add 1 large finely chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until softened.
Step 3: Add 4 minced garlic cloves and 2 tsp crushed pepperberries, cooking for 1 minute until fragrant.
Step 4: Stir in 2 tbsp tomato paste, then pour in 1 cup red wine. Simmer for 3-4 minutes to reduce slightly.
Step 5: Return lamb shanks to the pot and add 2 cups beef stock. Cover with a lid and transfer to the oven. Braise for 3 hours until meat is tender and falling off the bone.
Step 6: For the mint sauce, blend 1/2 cup fresh mint leaves, 1 tsp lemon myrtle powder, and 2 tbsp lemon juice with a splash of water until smooth.
Step 7: Serve the lamb shanks hot, spooning the braising liquid over and drizzling with the fresh mint and lemon myrtle sauce.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Native Pepper and Mint Sauce take to make?

Total time is about 210 minutes (20 min prep + 190 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 Mint Sauce?

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 lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Native Pepper and Mint Sauce?

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 Mint Sauce 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 Native Pepper and Mint Sauce?

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.