Slow-Cooked Lamb Shanks with Peppered Bush Tomato Sauce

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

Rich and tender lamb shanks braised slowly in a sauce infused with aromatic bush tomatoes and black pepper, delivering a hearty Australian-inspired meal. This australian-inspired lamb ready in about 200 minutes blends (about 1.5 lb total) lamb shanks, olive oil, large onion, diced 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 450 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 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Heat 2 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and brown them on all sides, about 4 minutes per side, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and 2 chopped carrots, sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook another minute until fragrant.
  3. Step 3: Stir in 1 can (14 oz) crushed tomatoes, 1/4 cup chopped dried bush tomatoes, 2 cups beef broth, 1 tbsp ground black pepper, and 2 fresh rosemary sprigs. Return lamb shanks to the pot, spooning sauce over them.
  4. Step 4: Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours until lamb is very tender and falling off the bone.
  5. Step 5: Remove rosemary sprigs, adjust seasoning with additional salt or pepper if needed, and serve the lamb shanks with the thickened bush tomato sauce spooned over.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Peppered Bush Tomato 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 Peppered Bush Tomato 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 Peppered Bush Tomato 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 Peppered Bush Tomato 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 Peppered Bush Tomato 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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