Slow-Cooked Lamb Shanks with Tasmanian Pepperberry and Sweet Potato Mash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Succulent slow-braised lamb shanks spiced with native Tasmanian pepperberry served alongside creamy sweet potato mash. This australian-inspired lamb ready in about 215 minutes pairs (about 3 lbs total) lamb shanks, olive oil, large onion, chopped 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. 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 3 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic cloves, minced
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp Tasmanian pepperberry, crushed
• 2 sprigs rosemary, fresh
• 2 lbs sweet potatoes, peeled and cubed
• 4 tbsp butter
• 1/2 cup milk
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then brown on all sides, about 4 minutes per side. Remove and set aside.
2. Step 2: In the same pot, add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until aromatic.
4. Step 4: Pour in 3 cups beef broth and 1 cup red wine, scraping the bottom of the pot to deglaze. Add 1 tsp crushed Tasmanian pepperberry and 2 sprigs fresh rosemary.
5. Step 5: Return the lamb shanks to the pot, cover with a lid, and place in the oven. Braise for 3 hours until meat is tender and falling off the bone.
6. Step 6: Meanwhile, boil 2 lbs peeled and cubed sweet potatoes in salted water for 15-20 minutes until very tender. Drain and mash with 4 tbsp butter, 1/2 cup milk, 1/2 tsp salt, and 1/2 tsp black pepper until smooth and creamy.
7. Step 7: Remove lamb shanks from oven, discard rosemary sprigs, and spoon some sauce over the meat. Serve lamb shanks on a bed of sweet potato mash with extra sauce on the side.