Slow-Cooked Lamb Shanks with Rosemary and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent lamb shanks slow-braised with fresh rosemary and garlic until tender, delivering a comforting Australian classic. This australian-inspired lamb ready in about 200 minutes pairs (about 1.2 kg 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 600 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Pat dry 4 lamb shanks (about 1.2 kg total) and season with 1 1/2 tsp salt and 1 tsp freshly ground black pepper, then lightly dust with 1/4 cup flour.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat and brown the lamb shanks on all sides for 4-5 minutes until golden; remove and set aside.
  3. Step 3: Reduce heat to medium, add 1 large diced onion, 2 sliced carrots, and 2 chopped celery stalks to the pot and sauté for 5 minutes until softened.
  4. Step 4: Stir in 5 smashed garlic cloves, 2 tbsp tomato paste, and 3 sprigs fresh rosemary, cooking for 2 minutes until fragrant.
  5. Step 5: Pour in 1 cup red wine and 2 cups beef stock, scraping browned bits from the pot bottom. Return lamb shanks to the pot, cover with a tight-fitting lid, and place in the oven.
  6. Step 6: Braise for 2 1/2 to 3 hours until the lamb is fork-tender and the sauce has thickened.
  7. Step 7: Remove lamb from pot, skim fat from sauce, and serve lamb shanks topped with the rich rosemary garlic sauce.

Frequently asked questions

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

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 Garlic?

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 Garlic 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 Garlic?

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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