Slow-Cooked Lamb Shanks with Pepperberry and Rosemary

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

Fall-off-the-bone lamb shanks cooked slowly with Australian pepperberry and fresh rosemary, delivering a rich and aromatic stew. This australian-inspired lamb ready in about 210 minutes pairs (about 1.5 lbs each) lamb shanks, olive oil, large onion diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 190 min Serves 4 Australian cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Pat dry 4 lamb shanks and season all over with 1 1/2 tsp salt and 1 tsp ground Australian pepperberry.
  2. Step 2: Heat 3 tbsp olive oil in a large ovenproof heavy pot over medium-high heat. Brown lamb shanks on all sides for 8-10 minutes until deeply caramelized, then transfer to a plate.
  3. Step 3: Reduce heat to medium, add 1 large diced onion, 3 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves to the pot. Sauté for 6-7 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then add 1 cup red wine. Simmer for 3 minutes until wine reduces slightly.
  5. Step 5: Return lamb shanks to the pot, add 3 cups beef stock and 3 fresh rosemary sprigs. Bring to a gentle simmer, then cover with a lid.
  6. Step 6: Transfer pot to the preheated oven and cook for 3 hours until lamb is tender and falling off the bone.
  7. Step 7: Remove rosemary sprigs, adjust seasoning with salt and black pepper as needed, and serve lamb shanks with the rich sauce spooned over the top.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Pepperberry and Rosemary take to make?

Total time is about 210 minutes (20 min prep + 190 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 Rosemary?

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 Rosemary?

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 Rosemary 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 Rosemary?

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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