Slow-Cooked Lamb Shanks with Native Pepperberry and Red Wine

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

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Braised Australian lamb shanks simmered slowly in a rich red wine sauce infused with native pepperberry for a warming, hearty meal. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, carrots 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Pat dry 4 lamb shanks and season with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp crushed native pepperberries.
  2. Step 2: Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Brown lamb shanks on all sides, about 4 minutes per side, then remove and set aside.
  3. Step 3: In the same pot, add 2 diced carrots, 1 diced onion, 2 diced celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 6-8 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute. Pour in 2 cups red wine, scraping up browned bits, and simmer for 5 minutes until reduced by one-third.
  5. Step 5: Add 2 cups beef stock, 2 sprigs rosemary, and 2 sprigs thyme. Return lamb shanks to pot, cover tightly with a lid.
  6. Step 6: Transfer pot to preheated oven and braise for 2 1/2 to 3 hours until lamb is tender and falling off the bone.
  7. Step 7: Remove lamb and herbs from pot, skim fat from sauce, then simmer sauce on stovetop for 10 minutes until slightly thickened. Serve lamb shanks with sauce spooned over.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Native Pepperberry and Red Wine 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 Pepperberry and Red Wine?

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 Pepperberry and Red Wine?

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 Pepperberry and Red Wine 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 Pepperberry and Red Wine?

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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