Slow-Cooked Lamb Shanks with Pepperberry and Red Wine Reduction

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

Fall-off-the-bone lamb shanks braised slowly in a rich red wine sauce infused with Australian native pepperberries for a subtle spicy warmth. This australian-inspired lamb ready in about 200 minutes pairs shanks, about 8 oz 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 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

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tablespoons olive oil in a large oven-safe pot over medium-high heat. Season 4 lamb shanks with 1 1/2 teaspoons salt and 1 teaspoon black pepper, then brown them on all sides for 3-4 minutes until deeply caramelized. Remove shanks and set aside.
  2. Step 2: Add 1 large diced carrot, 1 diced celery stalk, and 1 medium diced onion to the pot. Sauté for 5 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
  3. Step 3: Stir in 2 tablespoons tomato paste and 1 teaspoon crushed dried Australian pepperberries, cooking for 2 minutes until aromatic.
  4. Step 4: Pour in 2 cups dry red wine and simmer for 5 minutes to reduce slightly.
  5. Step 5: Return the lamb shanks to the pot, add 2 cups beef broth and 2 sprigs fresh rosemary. Cover pot with a lid and transfer to the oven.
  6. Step 6: Braise for 2 1/2 to 3 hours until the lamb is tender and falling off the bone. Remove rosemary sprigs before serving.

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Frequently asked questions

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

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Pepperberry and Red Wine Reduction?

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 Pepperberry and Red Wine Reduction 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 Pepperberry and Red Wine Reduction?

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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