Slow-Cooked Lamb Shanks with Rosemary and Macadamia

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

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Fall-off-the-bone lamb shanks slow-braised in a rosemary-infused broth with toasted macadamia nuts adding a subtle crunch. This Australian-inspired lamb recipe, ready in about 195 minutes, pairs lamb shanks, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 180 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp freshly ground black pepper, then brown them on all sides for 4-5 minutes until a deep golden crust forms.
  2. Step 2: Remove lamb shanks and set aside. In the same pot, add 1 large chopped yellow onion and 2 diced medium carrots, cooking for 5 minutes until softened.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
  4. Step 4: Return the lamb shanks to the pot, add 3 sprigs fresh rosemary and pour in 3 cups beef broth to partially cover the meat.
  5. Step 5: Bring to a simmer, cover with a lid, and transfer the pot to the preheated oven. Cook low and slow for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
  6. Step 6: Remove lamb shanks and keep warm. Stir 1/2 cup chopped toasted macadamia nuts into the sauce, simmering uncovered on the stovetop for 5 minutes until slightly thickened.
  7. Step 7: Serve lamb shanks with the macadamia-infused sauce spooned over top.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Rosemary and Macadamia take to make?

Total time is about 195 minutes (15 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 Macadamia?

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 lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Rosemary and Macadamia?

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 Macadamia 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 Macadamia?

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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