Slow-Cooked Lamb Shanks with Pepperberry and Root Vegetables

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Tender lamb shanks braised slowly with native Australian pepperberry and an earthy mix of root vegetables for a comforting hearty meal. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 1 tsp, crushed dried Australian pepperberry
• 2 fresh rosemary sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 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; brown lamb shanks on all sides about 4 minutes per side, then remove and set aside.
2. Step 2: Add 1 large chopped yellow onion, 3 chopped carrots, 2 chopped parsnips, 2 chopped celery stalks, and 4 minced garlic cloves to the pot; sauté for 5-6 minutes until vegetables soften and onions are translucent.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant. Pour in 1 cup dry red wine and simmer 3-4 minutes to reduce slightly.
4. Step 4: Return lamb shanks to the pot, add 2 cups beef broth, 1 tsp crushed dried Australian pepperberry, and 2 fresh rosemary sprigs.
5. Step 5: Cover pot with lid and transfer to oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender and meat is falling off the bone.
6. Step 6: Remove rosemary sprigs before serving. Serve lamb shanks with the braised root vegetables and rich sauce spooned on top.