Slow-Cooked Lamb Shanks with River Mint and Wattleseed

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty lamb shanks braised slowly with Australian river mint and wattleseed for a fragrant, earthy stew. This australian-inspired slow cooker ready in about 205 minutes pairs (about 1.2 kg total) lamb shanks, salt, black pepper 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.

Prep: 25 min Cook: 180 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

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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.
  2. Step 2: Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, about 5 minutes per side, then remove and set aside.
  3. Step 3: In the same pot, add 3 chopped carrots, 2 chopped celery stalks, 1 diced large onion, and 4 minced garlic cloves. Sauté for 5-6 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and 2 tsp wattleseed powder, cooking for 2 minutes until fragrant.
  5. Step 5: Pour in 1 cup dry red wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes.
  6. Step 6: Add 2 cups beef broth and return the lamb shanks to the pot. Cover with a lid and transfer to the preheated oven.
  7. Step 7: Slow cook for 2 1/2 to 3 hours until meat is tender and falling off the bone.
  8. Step 8: Remove from oven, stir in 1/4 cup chopped fresh river mint leaves, and adjust seasoning if needed. Serve hot with the rich sauce spooned over.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with River Mint and Wattleseed take to make?

Total time is about 205 minutes (25 min prep + 180 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 River Mint and Wattleseed?

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 salt from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with River Mint and Wattleseed?

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 River Mint and Wattleseed 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 River Mint and Wattleseed?

Australian slow cooker 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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