Slow-Cooked Lamb Shanks with Rosemary and Macadamia Nut Pesto

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

Tender Australian lamb shanks slow-braised with fresh rosemary, served with a vibrant macadamia nut pesto for a rich, earthy finish. This australian-inspired lamb ready in about 200 minutes blends olive oil, yellow onion, diced, carrots, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 550 cal/serving
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Ingredients

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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. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides for 6-8 minutes until deep golden. Remove and set aside.
  2. Step 2: Add 1 cup diced yellow onion, 1 cup diced carrots, and 1/2 cup diced celery to the pot and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook 1 minute until fragrant.
  3. Step 3: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes to reduce slightly.
  4. Step 4: Return the lamb shanks to the pot and add 2 cups beef broth plus 3 sprigs fresh rosemary. Cover and transfer to the oven; braise for 2 1/2 to 3 hours until meat is tender and falling off the bone.
  5. Step 5: For the macadamia pesto, pulse 1/2 cup macadamia nuts, 1 cup fresh basil leaves, 1/4 cup grated parmesan cheese, 1 tsp lemon zest, and 1/3 cup extra virgin olive oil in a food processor until smooth but still textured.
  6. Step 6: Serve each lamb shank topped with a generous spoonful of macadamia nut pesto alongside the braising juices.

Frequently asked questions

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

Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Lamb Shanks with Rosemary and Macadamia Nut Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Nut Pesto 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 Nut Pesto?

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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