Slow-Cooked Lamb Shanks with Rosemary and Wattleseed

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks braised slowly with fragrant rosemary and native wattleseed for an earthy, comforting Australian stew. This australian-inspired lamb ready in about 200 minutes pairs shanks (about 1.5 lbs each) lamb shanks, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks (1.5 lbs each) with 2 tsp salt and 1 tsp black pepper, then brown them on all sides for 8-10 minutes until deeply caramelized. Remove and set aside.
  2. Step 2: Add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves, 3 sprigs fresh rosemary, and 2 tsp ground wattleseed. Cook for 1 minute until aromatic.
  4. Step 4: Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly. Stir in 2 tbsp tomato paste.
  5. Step 5: Return the lamb shanks to the pot and add 3 cups beef broth, ensuring the shanks are partially submerged.
  6. Step 6: Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is fork-tender and falling off the bone.
  7. Step 7: Remove lamb shanks and keep warm. Skim excess fat from the sauce and simmer it on the stovetop over medium heat for 10 minutes to thicken slightly. Serve lamb shanks with the rich sauce spooned over.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Rosemary and Wattleseed 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 Wattleseed?

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 Wattleseed?

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 Wattleseed 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 Wattleseed?

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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