Slow-Cooked Lamb Shanks with Rosemary and Damper Bread

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Succulent, slow-braised lamb shanks infused with fresh rosemary and served alongside traditional Australian damper bread. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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
• 2 medium, peeled and chopped carrots
• 1 large, diced onion
• 4 cloves, minced garlic
• 3 sprigs fresh rosemary
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups flour
• 1 tbsp baking powder
• 1 tsp (for damper) salt
• 1 cup (for damper) buttermilk
• 2 tbsp, melted (for damper) butter

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown 4 lamb shanks on all sides, about 4 minutes per side, then remove and set aside.
2. Step 2: Add 2 chopped carrots, 1 diced onion, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, then add 1 cup red wine and 3 cups beef broth. Return lamb shanks to the pot along with 3 sprigs fresh rosemary. Bring to a simmer.
4. Step 4: Cover the pot with a lid and place in the oven. Cook for 2.5 to 3 hours until lamb is tender and falling off the bone.
5. Step 5: Meanwhile, prepare damper bread by combining 2 cups flour, 1 tbsp baking powder, and 1 tsp salt in a bowl. Stir in 1 cup buttermilk until a sticky dough forms.
6. Step 6: Shape dough into a round loaf on a baking sheet and brush with 2 tbsp melted butter. Bake at 375°F for 25-30 minutes until golden and cooked through.
7. Step 7: Serve the lamb shanks hot with the damper bread to soak up the rich rosemary-infused sauce.