Slow-Cooked Lamb Shanks with Quandong and Pepperberry Reduction

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender slow-braised lamb shanks simmered in a rich sauce infused with native quandong fruit and pepperberry for a distinctive Australian stew. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 350 g each lamb shanks
• 3 tbsp olive oil
• 2, peeled and chopped carrots
• 2, chopped celery stalks
• 1 large, chopped onion
• 4, minced garlic cloves
• 1 cup red wine
• 2 cups beef stock
• 1/3 cup quandong fruit jam
• 1 tsp, crushed dried pepperberries
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat and brown lamb shanks on all sides, about 8 minutes total. Remove and set aside.
2. Step 2: Add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves to the pot. Sauté over medium heat for 6 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 1 cup red wine to deglaze the pot, scraping browned bits from the bottom, and simmer for 5 minutes until reduced by half.
4. Step 4: Return lamb shanks to the pot and add 2 cups beef stock, 1/3 cup quandong fruit jam, 1 tsp crushed dried pepperberries, and 2 sprigs fresh rosemary.
5. Step 5: Bring to a simmer, cover the pot, and transfer to the oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender and sauce thickens.
6. Step 6: Remove rosemary sprigs and serve lamb shanks with the reduced sauce spooned over, accompanied by mashed potatoes or roasted root vegetables.