Slow-Cooked Lamb Shanks with Native Pepperberry and Mint

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

Lamb shanks slow braised with Australian native pepperberry and fresh mint for a rich, aromatic stew. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 3 lbs) lamb shanks
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 cup red wine
• 1 tsp dried native pepperberries, crushed
• 1/4 cup fresh mint leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Pat dry 4 lamb shanks and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side, then remove and set aside.
2. Step 2: In the same pot, add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
3. Step 3: Pour in 3 cups beef broth and 1 cup red wine, scraping the bottom of the pot to deglaze. Add 1 tsp crushed dried native pepperberries.
4. Step 4: Return the lamb shanks to the pot, cover with a lid, and place in the oven. Slow cook for 2.5 to 3 hours until the meat is tender and falling off the bone.
5. Step 5: Remove from oven, stir in 1/4 cup chopped fresh mint leaves, and adjust seasoning if needed. Serve the lamb shanks with the rich sauce spooned over.