Slow-Cooked Lamb Shanks with Rosemary and Muntries
Rich lamb shanks braised slowly with Australian muntries berries and fresh rosemary for a tender, aromatic dinner. This australian-inspired slow cooker ready in about 210 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large onion, diced 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.
Ingredients
- 4 (about 1.5 lbs total) lamb shanks
- 2 tbsp olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 3 fresh rosemary sprigs
- 3 cups beef broth
- 1 cup red wine
- 1/2 cup muntries berries (fresh or frozen)
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown them on all sides, about 5 minutes per side. Remove and set aside.
- Step 2: Add 1 large diced onion, 2 diced carrots, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
- Step 3: Return the lamb shanks to the pot, add 3 sprigs fresh rosemary, 3 cups beef broth, 1 cup red wine, and 1/2 cup muntries berries. Bring to a simmer, cover, reduce heat to low, and cook gently for 3 hours until meat is falling off the bone.
- Step 4: Remove lamb shanks and keep warm. Increase heat and reduce the sauce for 10 minutes until it thickens slightly. Serve lamb shanks drizzled with the muntries-infused sauce.
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 Muntries take to make?
Total time is about 210 minutes (20 min prep + 190 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 Muntries?
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 Muntries?
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 Muntries 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 Muntries?
Australian slow cooker 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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