Slow-Cooked Lamb Shanks with Rosemary and Lemon Myrtle
Tender lamb shanks braised slowly with fragrant rosemary and indigenous lemon myrtle, creating a rich and aromatic stew perfect for cooler evenings. This australian-inspired lamb ready in about 200 minutes pairs about 1 lb each 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 540 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 pieces, about 1 lb each lamb shanks
- 3 tbsp olive oil
- 1 large, diced onion
- 2 medium, sliced into 1/2-inch rounds carrots
- 2, chopped celery stalks
- 4, minced garlic cloves
- 2 sprigs fresh rosemary
- 1 tsp lemon myrtle powder
- 3 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tsp, freshly ground black pepper
Instructions
- Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp lemon myrtle powder.
- Step 2: Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side, then transfer to a plate.
- Step 3: Add 1 large diced onion, 2 sliced carrots, and 2 chopped celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant.
- Step 4: Stir in 4 minced garlic cloves, 2 tbsp tomato paste, and 2 sprigs fresh rosemary; cook for 2 minutes until the tomato paste darkens.
- Step 5: Pour in 1 cup red wine and simmer for 5 minutes to reduce slightly, scraping up browned bits from the bottom.
- Step 6: Return lamb shanks to the pot and add 3 cups beef broth. Bring to a simmer, cover, and transfer to the oven.
- Step 7: Braise in the oven for 2 1/2 to 3 hours until the lamb is fork-tender and the sauce has thickened.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Rosemary and Lemon Myrtle 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 Lemon Myrtle?
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 about 1 lb each lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Rosemary and Lemon Myrtle?
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 Lemon Myrtle 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 Lemon Myrtle?
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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