Slow-Cooked Lamb Shanks with Wattleseed and Aniseed Myrtle

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Rich and tender lamb shanks braised slowly with aromatic wattleseed and aniseed myrtle, infused with Australian native spices for a warming, hearty meal. This Australian-inspired lamb recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, 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, diced onion
• 3 medium, chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 1 tbsp, ground wattleseed
• 2 tsp, crushed aniseed myrtle leaves
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef or lamb stock
• 2 sprigs fresh rosemary
• 2 tsp salt
• 1 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat until shimmering.
2. Step 2: Season 4 lamb shanks with 2 tsp salt and 1 tsp black pepper. Brown the shanks in the pot, turning occasionally for 8-10 minutes until deep golden on all sides. Remove and set aside.
3. Step 3: Add 1 large diced onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Cook over medium heat for 6-7 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves, 1 tbsp ground wattleseed, 2 tsp crushed aniseed myrtle leaves, and 2 tbsp tomato paste. Cook for 2 minutes until fragrant.
5. Step 5: Pour in 1 cup red wine and scrape the bottom of the pot to deglaze, simmering until reduced by half (about 5 minutes).
6. Step 6: Return lamb shanks to the pot, add 3 cups beef or lamb stock and 2 sprigs fresh rosemary. Bring to a simmer.
7. Step 7: Cover the pot with a lid and transfer to the oven. Cook low and slow for 3 hours until lamb is tender and falling off the bone.
8. Step 8: Remove shanks, skim fat from sauce, and reduce sauce on stove if needed before serving lamb with sauce spooned over.