Slow-Cooked Lamb Shanks with Rosemary and Vegemite Glaze
Rich, tender lamb shanks slow-cooked in a savory Vegemite and rosemary-infused sauce that highlights Australian pantry staples. This australian-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 4 pieces (about 1.5 lbs total) lamb shanks
- 2 tbsp olive oil
- 1 large, finely chopped onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4 cloves, minced garlic cloves
- 3 sprigs rosemary sprigs
- 2 cups beef stock
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tbsp Vegemite
- 1 tsp salt
- 1/2 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 (about 1.5 lbs total) with 1 tsp salt and 1/2 tsp black pepper and brown them on all sides, about 4-5 minutes per side. Remove and set aside.
- Step 2: In the same pot, add 1 large finely chopped onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened and fragrant.
- Step 3: Add 4 minced garlic cloves and 3 rosemary sprigs, cooking for 1 more minute until aromatic.
- Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
- Step 5: Pour in 1 cup red wine and 2 cups beef stock, then add 1 tbsp Vegemite, stirring until Vegemite dissolves into the sauce.
- Step 6: Return the lamb shanks to the pot, cover tightly, reduce heat to low, and simmer gently for 2.5 to 3 hours until the meat is tender and falling off the bone.
- Step 7: Remove rosemary sprigs and adjust seasoning with additional salt and pepper if needed before serving.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Rosemary and Vegemite Glaze take to make?
Total time is about 200 minutes (20 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 Vegemite Glaze?
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 Vegemite Glaze?
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 Vegemite Glaze 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 Vegemite Glaze?
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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