Slow-Cooked Lamb Shanks with Rosemary and Tomato

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting slow-cooked lamb shank dish infused with fresh rosemary, garlic, and rich tomato sauce, perfect for a hearty Australian-style dinner. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 550 cal/serving

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Ingredients

4 large (about 1.5 lbs each) lamb shanks
3 tbsp olive oil
1 large, diced onion
2 medium, peeled and chopped carrots
2 chopped celery stalks
4 minced garlic cloves
28 oz (1 can) canned crushed tomatoes
2 cups beef broth
3 fresh rosemary sprigs
1 tsp dried thyme
1 1/2 tsp sea salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1 1/2 tsp sea salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat.
Step 2: Brown the lamb shanks on all sides for about 8 minutes total, then remove and set aside.
Step 3: In the same pot, add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5 minutes until softened.
Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 5: Pour in 28 oz canned crushed tomatoes and 2 cups beef broth, stirring to combine.
Step 6: Return the lamb shanks to the pot, nestle in 3 fresh rosemary sprigs and sprinkle 1 tsp dried thyme around.
Step 7: Cover with a lid and transfer to the oven. Cook for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
Step 8: Remove rosemary sprigs before serving. Spoon the rich tomato sauce over the lamb and serve with mashed potatoes or roasted vegetables.