Slow-Cooked Lamb Shanks with Tasmanian Pepperberry and Root Vegetables

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Fall-off-the-bone lamb shanks braised with native Tasmanian pepperberry and hearty root vegetables for a rich, aromatic Australian-inspired stew. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, Tasmanian pepperberry, carrots 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. 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 (about 1.5 lbs total) lamb shanks
• 1 tsp, crushed Tasmanian pepperberry
• 3 medium, peeled and cut into 2-inch chunks carrots
• 2 medium, peeled and cut into 2-inch chunks parsnips
• 1 large, chopped onion
• 4, minced garlic cloves
• 3 tbsp olive oil
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp crushed Tasmanian pepperberry. Brown lamb shanks on all sides for 8-10 minutes until deeply caramelized.
2. Step 2: Remove lamb shanks and add 1 large chopped onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 1 cup red wine and scrape any browned bits from the bottom. Let simmer for 3 minutes to reduce slightly.
4. Step 4: Add 2 cups beef broth, 3 chopped carrots, 2 chopped parsnips, and 2 sprigs fresh rosemary. Return lamb shanks to the pot, submerging them partially in the liquid.
5. Step 5: Cover tightly and transfer to the oven. Braise for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
6. Step 6: Remove rosemary sprigs. Serve the lamb shanks with the rich root vegetable stew spooned over, garnished with fresh chopped parsley if desired.