Slow-Cooked Lamb Shanks with Quandong and Wattleseed Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender slow-cooked lamb shanks braised in a rich sauce infused with native quandong fruit and ground wattleseed, offering a deep, earthy flavor. This australian-inspired slow cooker ready in about 210 minutes blends about 1 lb each lamb shanks, salt, black pepper 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 520 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 pieces, about 1 lb each lamb shanks
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 2 medium, diced carrot
• 2, diced celery stalks
• 1 large, chopped onion
• 4, minced garlic cloves
• 1 cup dry red wine
• 2 cups beef stock
• 1/2 cup quandong fruit preserves
• 2 tbsp ground wattleseed
• 2 sprigs fresh rosemary
• 2 bay leaves

Instructions

1. Step 1: Season 4 lamb shanks (about 1 lb each) with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large heavy pot over medium-high heat and brown the shanks on all sides, about 6 minutes total, until golden.
2. Step 2: Remove lamb and add 2 diced carrots, 2 diced celery stalks, 1 large chopped onion, and 4 minced garlic cloves to the pot. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Pour in 1 cup dry red wine and simmer for 3 minutes to reduce slightly, scraping any browned bits from the pot.
4. Step 4: Return lamb shanks to the pot and add 2 cups beef stock, 1/2 cup quandong fruit preserves, 2 tbsp ground wattleseed, 2 sprigs fresh rosemary, and 2 bay leaves. Bring to a simmer.
5. Step 5: Cover the pot and transfer to a preheated oven at 325°F. Cook for 3 hours until the lamb is tender and falling off the bone.
6. Step 6: Remove lamb shanks and keep warm. Simmer sauce uncovered on stovetop over medium heat for 10 minutes until thickened and glossy. Serve lamb with the rich quandong-wattleseed sauce spooned over.