Slow-Cooked Lamb Shanks with Native Pepperberry and Lemon Myrtle

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Braised lamb shanks infused with native Australian pepperberry and lemon myrtle, slow-cooked until meltingly tender in a rich tomato and red wine sauce. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 4, about 250 g each lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 400 g canned crushed tomatoes
• 1 cup red wine
• 2 cups beef stock
• 1 tsp lemon myrtle powder
• 1 tsp, crushed native pepperberry
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-based pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides for 6-8 minutes. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks; sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves, 1 tsp lemon myrtle powder, and 1 tsp crushed native pepperberry, cooking for 1 minute to release aromas.
4. Step 4: Pour in 400 g canned crushed tomatoes, 1 cup red wine, and 2 cups beef stock; stir well.
5. Step 5: Return lamb shanks and 2 rosemary sprigs to the pot. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 1/2 to 3 hours until lamb is tender and sauce thickens.
6. Step 6: Remove rosemary sprigs before serving. Serve lamb shanks with the rich sauce and your choice of sides.