Slow-Cooked Lamb Shanks with Quandong and Native Pepperberry Sauce

By · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks braised slowly in a rich sauce infused with tart quandong fruit and native pepperberry for a deep Australian flavor. This australian-inspired lamb ready in about 200 minutes blends olive oil, large, diced onion, large, diced carrot 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 540 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 540 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 4 lamb shanks (about 1.5 lbs total) with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides, about 8 minutes total. Remove and set aside.
  2. Step 2: Add 1 large diced onion, 1 diced carrot, 1 diced celery stalk, and 4 crushed garlic cloves to the pot. Sauté for 5-6 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Pour in 1 cup red wine, scraping browned bits from the bottom, and simmer for 5 minutes to reduce slightly.
  4. Step 4: Add 2 cups beef stock, 1/4 cup dried quandong, 1 tsp ground native pepperberry, and 2 sprigs fresh rosemary. Return lamb shanks to the pot.
  5. Step 5: Cover and transfer to the oven, braising for 2.5 to 3 hours until lamb is tender and falling off the bone. Remove rosemary sprigs before serving. Spoon sauce over lamb and serve with mashed potatoes or roasted vegetables.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Quandong and Native Pepperberry 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 Quandong and Native Pepperberry 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 Quandong and Native Pepperberry 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 Quandong and Native Pepperberry 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 Quandong and Native Pepperberry 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