Slow-Cooked Lamb Shanks with Quandong and Rosemary
Tender lamb shanks braised slowly with native Australian quandong fruit and fragrant rosemary, creating a rich and aromatic stew. This australian-inspired lamb ready in about 210 minutes pairs about 1.5 lbs total lamb shanks, olive oil, large, diced yellow 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 yellow onion
- 2 medium, chopped carrots
- 2, chopped celery stalks
- 4, minced garlic cloves
- 3 fresh rosemary sprigs
- 1 cup dry red wine
- 2 cups beef broth
- 1/4 cup quandong fruit preserves
- 1 1/2 tsp sea salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp sea salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the shanks on all sides for 4-5 minutes per side until deep golden.
- Step 2: Remove shanks and set aside. Add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 7 minutes until softened and fragrant.
- Step 3: Add 4 minced garlic cloves and 3 sprigs fresh rosemary to the vegetables, cooking for 1 minute until aromatic.
- Step 4: Pour in 1 cup dry red wine and scrape up any browned bits from the bottom. Let simmer for 3 minutes to reduce slightly.
- Step 5: Return lamb shanks to the pot and add 2 cups beef broth and 1/4 cup quandong fruit preserves. Bring to a low simmer, cover with a lid, and transfer to the preheated oven.
- Step 6: Braise for 3 hours until the lamb is falling off the bone and the sauce is thickened and glossy. Remove rosemary sprigs before serving.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Quandong and Rosemary take to make?
Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb Shanks with Quandong and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Quandong and Rosemary?
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 Rosemary 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 Rosemary?
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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