Slow-Cooked Lamb Shanks with Pepperberry Jus
Tender lamb shanks braised slowly in a rich jus enhanced with native Australian pepperberries for a subtle spicy note. This australian-inspired slow cooker ready in about 215 minutes pairs shanks (about 1.5 lbs each) lamb shanks, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 shanks (about 1.5 lbs each) lamb shanks
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 large carrot, diced
- 1 stalk celery stalk, diced
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 1 cup red wine
- 3 cups beef broth
- 1 tbsp dried pepperberries, crushed
- 2 sprigs fresh rosemary sprigs
- 2 sprigs fresh thyme sprigs
Instructions
- Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown the shanks on all sides, about 3-4 minutes per side, until deep golden.
- Step 2: Remove lamb and add 1 large diced carrot, 1 diced celery stalk, and 1 chopped large yellow onion to the pot. Sauté for 6 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly, scraping up browned bits.
- Step 4: Return lamb shanks to the pot and add 3 cups beef broth, 1 tbsp crushed dried pepperberries, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Cover tightly and transfer to the oven to braise for 3 hours until meat is tender and falling off the bone.
- Step 5: Remove lamb shanks from the pot and strain the jus. Skim fat and reduce the jus over medium heat until slightly thickened, about 10 minutes. Serve lamb shanks drizzled with the pepperberry jus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Pepperberry Jus take to make?
Total time is about 215 minutes (20 min prep + 195 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 Jus?
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 Jus?
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 Jus 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 Jus?
Australian slow cooker 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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