Slow-Cooked Lamb Shanks with Rosemary and Bush Tomato Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone lamb shanks braised in a savory bush tomato and rosemary sauce, a hearty dish inspired by Australian flavors. This australian-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large, finely chopped yellow 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

Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Pat dry 4 lamb shanks and season with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat and brown lamb shanks on all sides for 8-10 minutes. Remove and set aside.
  2. Step 2: In the same pot, add 1 large finely chopped yellow onion, 4 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5-6 minutes until softened and fragrant.
  3. Step 3: Add 1/2 cup bush tomato chutney, 1 cup red wine, 2 cups beef broth, and 3 sprigs fresh rosemary. Stir well to combine and bring to a simmer.
  4. Step 4: Return the lamb shanks to the pot, cover with a lid, and transfer to the oven. Braise for 2 1/2 to 3 hours until the meat is tender and falling off the bone.
  5. Step 5: Remove lamb shanks and keep warm. Skim any excess fat from the sauce and simmer uncovered on the stove for 10 minutes until it thickens slightly. Serve lamb shanks drizzled with the bush tomato rosemary sauce.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Rosemary and Bush Tomato Glaze 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 Glaze?

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 Glaze?

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 Glaze 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 Glaze?

Australian lamb 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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