Slow-Cooked Lamb Shanks with Peppermint and Bush Tomato Sauce
Tender lamb shanks braised slowly in a rich sauce infused with Australian peppermint and bush tomatoes for a fragrant twist. This australian-inspired lamb ready in about 200 minutes blends (about 1.5 lbs total) lamb shanks, olive oil, large, diced onion 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 480 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.
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
Instructions
- 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.
- 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.
- Step 3: Stir in 1/4 cup chopped dried bush tomatoes and 10 chopped fresh peppermint leaves, cooking for 2 minutes to release aromas.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Peppermint and 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 Peppermint and 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 Peppermint and 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 Peppermint and 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 Peppermint and 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.
Related recipes
Slow-Cooked Lamb Shoulder with Aniseed Myrtle and Root Vegetables
Slow-Cooked Lamb Shanks with Quandong and Pepperberry Reduction
Slow-Cooked Lamb Shoulder with Lemon Myrtle and Native Pepper
Slow-Cooked Lamb Shanks with Rosemary and Macadamia Crust
Slow-Cooked Lamb Shanks with Finger Lime and Aniseed Myrtle
Slow-Cooked Lamb Shank with Red Wine and Rosemary
