Slow-Cooked Lamb Shanks with Rosemary and Damper Bread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent, slow-braised lamb shanks infused with fresh rosemary and served alongside traditional Australian damper bread. This australian-inspired slow cooker ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, medium, peeled and chopped 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Rosemary and Damper Bread 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 Damper Bread?

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 Damper Bread?

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 Damper Bread 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 Damper Bread?

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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