Slow-Cooked Lamb Shanks with Peppermint and Bush Tomato Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender lamb shanks braised slowly in a rich sauce infused with Australian peppermint and bush tomatoes for a fragrant twist. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, diced onion
• 4, minced garlic cloves
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 1/4 cup, chopped dried bush tomatoes
• 10 leaves, chopped fresh Australian peppermint leaves
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then brown them in the pot for 4-5 minutes on each side until deeply caramelized. Remove and set aside.
2. Step 2: Add 1 large diced onion, 4 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks to the pot; sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 1/4 cup chopped dried bush tomatoes and 10 chopped fresh peppermint leaves, cooking for 2 minutes to release aromas.
4. Step 4: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits from the bottom; let simmer and reduce by half, about 5 minutes.
5. Step 5: Add the lamb shanks back to the pot along with 2 tbsp tomato paste and 2 cups beef broth. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2.5 to 3 hours until the lamb is fork-tender and the sauce thickens.