Slow-Cooked Lamb Shanks with Tasmanian Pepperberry Jus

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Rich, tender lamb shanks braised slowly in a Tasmanian pepperberry-infused red wine sauce, perfect for a comforting Australian-inspired meal. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow onion 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 1 lb each lamb shanks
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 1/2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp crushed Tasmanian pepperberry
• 2 fresh rosemary sprigs
• 1 1/2 tsp 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 ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then sear in the pot for 4-5 minutes per side until deeply browned. Remove shanks and set aside.
2. Step 2: Reduce heat to medium, add 1 large chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté vegetables for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic. Pour in 1 1/2 cups dry red wine and deglaze the pot, scraping up browned bits for 2 minutes.
4. Step 4: Return lamb shanks to the pot, add 2 cups beef broth, 1 tsp crushed Tasmanian pepperberry, 2 rosemary sprigs, and remaining 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer.
5. Step 5: Cover pot with a lid and transfer to the oven. Braise lamb shanks for 2 1/2 to 3 hours until meat is tender and falling off the bone, basting occasionally with the sauce.
6. Step 6: Remove lamb and cover with foil to rest. Strain the cooking liquid, reduce over medium heat on stovetop to thicken slightly, then serve as jus over the lamb.