Slow-Cooked Lamb Shanks with Tasmanian Pepper and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slow-cooked in a rich broth infused with Tasmanian pepper and fresh rosemary, perfect for a comforting meal. This australian-inspired lamb ready in about 200 minutes pairs shanks (about 8 oz each) lamb shanks, olive oil, salt 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks (about 8 oz each) evenly with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp crushed Tasmanian peppercorns.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear the lamb shanks on all sides for 4-5 minutes until deeply browned.
  3. Step 3: Remove the lamb shanks and set aside. Add 1 large chopped onion, 2 chopped carrots, and 4 smashed garlic cloves to the pot, sautéing for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
  5. Step 5: Pour in 1 cup red wine and 3 cups beef broth, scraping up browned bits. Return the lamb shanks to the pot and add 3 sprigs fresh rosemary.
  6. Step 6: Cover the pot and transfer to the oven. Slow-cook for 3 hours until the lamb is fall-off-the-bone tender.
  7. Step 7: Remove rosemary sprigs and serve the lamb shanks with the rich sauce spooned over the top.

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Frequently asked questions

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

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 Tasmanian Pepper and Rosemary?

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 Tasmanian Pepper and Rosemary 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 Tasmanian Pepper and Rosemary?

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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