Slow-Cooked Lamb Shanks with Rosemary and Macadamia Nuts

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Succulent lamb shanks slow-cooked in a rich rosemary-infused sauce, topped with toasted macadamia nuts for a crunchy twist. This Australian-inspired lamb recipe, ready in about 200 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 550 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 yellow onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4 minced garlic cloves
• 3 sprigs fresh rosemary
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/3 cup chopped and toasted macadamia nuts
• 1/4 cup for dredging plain flour

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Lightly dredge 4 lamb shanks in 1/4 cup plain flour, shaking off excess. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides for 4-5 minutes until golden, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until paste darkens slightly.
4. Step 4: Pour in 1 cup dry red wine, scraping the bottom of the pot to release browned bits, and cook for 3 minutes to reduce slightly.
5. Step 5: Return the lamb shanks to the pot, add 2 cups beef broth, 3 sprigs fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover with a lid, and transfer to the oven.
6. Step 6: Cook for 2 1/2 to 3 hours until lamb is very tender and falling off the bone.
7. Step 7: Remove lamb shanks and keep warm. Simmer the sauce on stovetop for 5-7 minutes to thicken slightly. Sprinkle 1/3 cup chopped toasted macadamia nuts over the lamb before serving.