Slow-Cooked Lamb Shanks with Tasmanian Pepperberry and Red Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks braised slowly in red wine and Tasmanian pepperberry-infused sauce, perfect for a comforting Australian-inspired dinner. This australian-inspired lamb ready in about 205 minutes pairs shanks (about 8 oz each) lamb shanks, olive oil, large, diced (about 1 cup) 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.

Prep: 25 min Cook: 180 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper and brown them on all sides, about 3-4 minutes per side, then remove and set aside.
  2. Step 2: Add 1 cup diced onion, 1 cup diced carrots, and 1/2 cup diced celery to the pot and sauté over medium heat for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and 1 1/2 tsp crushed Tasmanian pepperberry, cooking for 1 minute.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize, then pour in 2 cups dry red wine, scraping the brown bits off the bottom of the pot.
  4. Step 4: Add 2 cups beef broth and 3 sprigs fresh thyme. Return the lamb shanks to the pot, submerging them partially in the liquid. Cover tightly with a lid.
  5. Step 5: Transfer to the oven and braise for 2 1/2 to 3 hours until the lamb is fork-tender and the sauce has thickened. Remove thyme sprigs and season with 1/2 tsp salt and 1/2 tsp black pepper to taste before serving.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Tasmanian Pepperberry and Red Wine take to make?

Total time is about 205 minutes (25 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 Pepperberry and Red Wine?

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 Pepperberry and Red Wine?

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 Pepperberry and Red Wine 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 Pepperberry and Red Wine?

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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