Slow-Cooked Lamb Shanks with Rosemary and Wattleseed Rub

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Hearty lamb shanks slow-cooked in a rich tomato and red wine sauce, infused with Australian native wattleseed and fresh rosemary. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, ground wattleseed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 10 oz each lamb shanks
• 2 tbsp olive oil
• 1 tsp ground wattleseed
• 2 tbsp, chopped fresh rosemary
• 1 large, diced yellow onion
• 2 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 28 oz (1 can) canned diced tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• 1 1/2 tsp sea salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Rub 4 lamb shanks evenly with 1 tsp ground wattleseed, 2 tbsp chopped fresh rosemary, 1 1/2 tsp sea salt, and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shanks for 4-5 minutes per side until deeply browned, then remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Pour in 1 cup dry red wine, scraping the bottom to loosen browned bits, and cook for 3 minutes until reduced by half.
5. Step 5: Add 28 oz canned diced tomatoes and 2 cups beef broth, stirring to combine. Return lamb shanks to the pot, submerging them halfway in the sauce.
6. Step 6: Cover the pot 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.
7. Step 7: Remove the lamb shanks and reduce the sauce on the stovetop over medium heat for 10 minutes until thickened. Serve the lamb with sauce spooned over.