Slow-Cooked Lamb Shanks with Tasmanian Pepperberry and Wattleseed Gravy

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Succulent lamb shanks braised low and slow in a rich gravy infused with Tasmanian pepperberry and wattleseed for a deep, smoky flavor. This Australian-inspired lamb recipe, ready in about 215 minutes, pairs lamb shanks, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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, diced
• 2 medium carrot, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup red wine
• 3 cups beef broth
• 1 tbsp wattleseed powder
• 1 tsp Tasmanian pepperberry, crushed
• 1 tbsp fresh rosemary, chopped
• 1 1/2 tsp sea salt
• 1 tsp black pepper

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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 1/2 tsp sea salt and 1 tsp black pepper, then brown on all sides, about 8 minutes total. Remove and set aside.
2. Step 2: Add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Pour in 1 cup red wine and simmer 3 minutes, scraping browned bits from the pot bottom.
4. Step 4: Return the lamb shanks to the pot. Add 3 cups beef broth, 1 tbsp wattleseed powder, 1 tsp crushed Tasmanian pepperberry, and 1 tbsp chopped fresh rosemary. Bring to a simmer.
5. Step 5: Cover the pot with a lid and transfer to the oven. Braise for 3 hours until lamb is fall-off-the-bone tender.
6. Step 6: Remove lamb shanks and keep warm. Simmer the cooking liquid on the stove over medium heat for 10-15 minutes until the sauce thickens and coats the back of a spoon.
7. Step 7: Serve lamb shanks drizzled with the wattleseed and pepperberry gravy.