Slow-Cooked Lamb Shanks with Native Pepperberry Sauce

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

Hearty lamb shanks braised slowly until tender, served with a rich sauce infused with native Australian pepperberries. This australian-inspired lamb ready in about 200 minutes blends about 1.5 lbs total lamb shanks, olive oil, large, diced onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 4 lamb shanks with 1 tsp sea salt and 1/2 tsp black pepper. Brown lamb shanks on all sides, about 3-4 minutes per side, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and 2 chopped medium carrots. Sauté for 5 minutes until softened.
  3. Step 3: Add 4 minced garlic cloves and 1 tsp crushed native pepperberries; cook for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 1 cup red wine, scraping the bottom to deglaze, and simmer until reduced by half, about 5 minutes.
  5. Step 5: Add 2 cups beef broth and 2 sprigs fresh rosemary. Return lamb shanks to the pot, cover with a lid, and transfer to the oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone.
  6. Step 6: Remove lamb shanks and rosemary sprigs. Reduce sauce on stovetop over medium heat for 10 minutes until thickened. Serve lamb shanks drizzled with the pepperberry sauce.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Native Pepperberry Sauce take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Lamb Shanks with Native Pepperberry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Native Pepperberry Sauce?

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 Sauce 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 Sauce?

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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