Slow-Cooked Lamb Shanks with Rosemary and Bush Tomato
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 ready in about 200 minutes pairs about 1.5 lbs total lamb shanks, olive oil, large, diced 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
Instructions
- 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.
- Step 2: Brown the lamb shanks on all sides for 6-8 minutes until deeply golden, then remove and set aside.
- 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.
- 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.
- 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.
- 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.
- Step 7: Remove rosemary sprigs before serving. Serve lamb shanks with the rich sauce and vegetables spooned over mashed potatoes or roasted root vegetables.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Rosemary and Bush Tomato take to make?
Total time is about 200 minutes (20 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 Rosemary and Bush Tomato?
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 Rosemary and Bush Tomato?
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 Rosemary and Bush Tomato 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 Rosemary and Bush Tomato?
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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