Slow-Cooked Lamb Shanks with Native Pepperberry and Rosemary

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender lamb shanks braised slowly with fragrant native pepperberries and fresh rosemary, creating a rich and aromatic Australian stew. This Australian-inspired slow-cooker 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 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 1.5 lbs total lamb shanks
• 3 tbsp olive oil
• 2 large, peeled and chopped carrots
• 2, chopped celery stalks
• 1 large, diced onion
• 4, minced garlic cloves
• 3 fresh rosemary sprigs
• 1 tsp, crushed native pepperberries
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°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 sear them in the pot for 4 minutes per side until deeply browned. Remove and set aside.
2. Step 2: Add 1 large diced onion, 2 chopped celery stalks, and 2 chopped large carrots to the pot. Sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves, 2 tbsp tomato paste, and 1 tsp crushed native pepperberries, cooking for another minute.
3. Step 3: Pour in 1 cup red wine, scraping up browned bits from the pot bottom, and simmer for 3 minutes to reduce slightly.
4. Step 4: Return lamb shanks to the pot, add 2 cups beef broth and 3 sprigs fresh rosemary. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours until the lamb is fork-tender and falling off the bone.
5. Step 5: Remove lamb shanks and rosemary sprigs. Reduce the braising liquid over medium heat on the stove for 5-7 minutes until it thickens slightly and coats the back of a spoon. Serve lamb shanks drizzled with the sauce.