Slow-Cooked Lamb Shanks with River Mint and Tamarind Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb shanks braised slowly in a rich tamarind sauce accented with fresh Australian river mint for a fragrant and hearty meal. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season evenly with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown the lamb shanks on all sides for 8-10 minutes until deeply caramelized. Remove and set aside.
  3. Step 3: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until softened.
  4. Step 4: Add 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
  5. Step 5: Stir in 3 tbsp tamarind paste, 1 cup red wine, and 2 cups beef broth, scraping up any browned bits from the bottom.
  6. Step 6: Return lamb shanks to the pot, cover, and transfer to the oven. Braise for 2 1/2 to 3 hours until meat is fall-apart tender.
  7. Step 7: Remove lamb from sauce and stir 1/4 cup chopped fresh river mint leaves into the sauce. Adjust seasoning with salt and pepper.
  8. Step 8: Serve lamb shanks topped with the tamarind river mint sauce.

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