Slow-Cooked Lamb Shanks with Native Pepperberry Jus

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Fall-off-the-bone lamb shanks braised slowly in a rich jus infused with native Australian pepperberries and red wine, perfect for a comforting dinner. This australian-inspired slow cooker ready in about 200 minutes pairs about 1 lb each lamb shanks, olive oil, large, diced carrot 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 pieces, about 1 lb each lamb shanks
• 3 tbsp olive oil
• 1 large, diced carrot
• 1, diced celery stalk
• 1 large, chopped onion
• 4, minced garlic cloves
• 1 cup red wine
• 2 cups beef stock
• 1 tsp, crushed dried native pepperberries
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper. Brown lamb shanks on all sides, about 4 minutes per side, then remove and set aside.
2. Step 2: Add 1 large diced carrot, 1 diced celery stalk, 1 large chopped onion, and 4 minced garlic cloves to the same pot. Sauté over medium heat for 5-7 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 1 tsp crushed dried native pepperberries, cooking for 2 minutes until fragrant.
4. Step 4: Pour in 1 cup red wine, scraping the bottom of the pot to release browned bits. Simmer for 3 minutes until slightly reduced.
5. Step 5: Return lamb shanks to the pot and add 2 cups beef stock and 2 sprigs fresh rosemary. Cover with a tight-fitting lid and transfer to the oven.
6. Step 6: Braise lamb shanks in the oven for 2.5 to 3 hours until meat is tender and falling off the bone.
7. Step 7: Remove lamb shanks and keep warm. Strain the braising liquid and reduce it on the stove over medium heat for 10 minutes until it thickens into a rich jus for serving.