Slow-Cooked Lamb Shanks with Rosemary and Bush Tomato

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Rich and tender lamb shanks infused with fragrant rosemary and sweet bush tomato, slow-cooked until falling off the bone. This Australian-inspired slow-cooker 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 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
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, peeled and chopped carrot
• 2, chopped celery stalks
• 4, minced garlic cloves
• 1 cup dry red wine
• 2 cups beef broth
• 3 fresh rosemary sprigs
• 1/4 cup, chopped dried bush tomatoes
• 1 1/2 tsp salt
• 1 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks (about 1.5 lbs total) and season with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat.
2. Step 2: Brown the lamb shanks on all sides for 6-8 minutes until deeply golden, then remove and set aside.
3. Step 3: Lower heat to medium and add 1 large diced onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté for 5-6 minutes until softened and fragrant.
4. Step 4: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until reduced by half.
5. Step 5: Add 2 cups beef broth, 3 fresh rosemary sprigs, and 1/4 cup chopped dried bush tomatoes, then return lamb shanks to the pot. Cover with a lid.
6. Step 6: Transfer the pot to the oven and slow-cook for 2 1/2 to 3 hours until the lamb is very tender and falling off the bone.
7. Step 7: Remove rosemary sprigs before serving. Serve lamb shanks with the rich sauce and vegetables spooned over mashed potatoes or roasted root vegetables.