Slow-Cooked Lamb Shanks with Rosemary and Bush Tomato 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 drafted and published.

Succulent lamb shanks braised slowly in a rich sauce infused with rosemary and native bush tomatoes, perfect for a comforting 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 500 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 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks on all sides, about 4 minutes per side, then remove and set aside.
  3. Step 3: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-8 minutes until softened.
  4. Step 4: Stir in 4 minced garlic cloves and 2 sprigs fresh rosemary and cook for 1 minute until fragrant.
  5. Step 5: Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly.
  6. Step 6: Add 14 oz canned crushed tomatoes, 2 tbsp bush tomato paste, and 2 cups beef broth. Stir to combine.
  7. Step 7: Return lamb shanks to the pot, cover with a lid, and place in the oven. Braise for 2.5 to 3 hours until lamb is tender and falling off the bone.
  8. Step 8: Remove rosemary sprigs before serving. Spoon sauce over lamb and serve with mashed potatoes or roasted vegetables.

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