Slow-Cooked Lamb Shanks with Native Pepperberry and Tomato Ragout

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

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Tender lamb shanks braised slowly in a vibrant tomato ragout infused with native Australian pepperberry for a peppery warmth and deep savory notes. This Australian-inspired lamb 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 520 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 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks (8 oz each) generously with 1 1/2 tsp sea salt and 1 tsp freshly ground black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side until deeply golden, then transfer to a plate.
  3. Step 3: Reduce heat to medium and add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant.
  4. Step 4: Stir in 4 minced garlic cloves and 1 tsp crushed native pepperberry, cooking for 1 minute until aromatic.
  5. Step 5: Add 28 oz canned diced tomatoes, 1 cup beef broth, 1 cup red wine, and 1 tsp dried thyme. Stir to combine and bring to a simmer.
  6. Step 6: Return the lamb shanks to the pot, cover with a tight-fitting lid, and place in the oven. Braise for 2 1/2 to 3 hours until the meat is tender and falls off the bone.
  7. Step 7: Remove the lamb shanks carefully and set aside. Simmer the sauce uncovered on the stovetop over medium heat for 10 minutes until thickened.
  8. Step 8: Serve the lamb shanks topped with the thickened tomato ragout and garnish with 1/4 cup chopped fresh parsley.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Native Pepperberry and Tomato Ragout 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 Tomato Ragout?

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 Tomato Ragout?

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 Tomato Ragout 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 Tomato Ragout?

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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