Slow-Cooked Lamb Shanks with Wattleseed and Australian Bush Spices

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender, fall-off-the-bone lamb shanks slow-cooked with aromatic wattleseed and native Australian bush spices, creating a rich and hearty meal. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, wattleseed, dried lemon myrtle for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 shanks, about 8 oz each lamb shanks
• 1 tbsp, ground wattleseed
• 1 tsp, crushed dried lemon myrtle
• 2 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 1 large, diced onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef stock
• 3 tbsp olive oil
• 2 sprigs fresh rosemary
• 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 Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp sea salt, 1 tsp black pepper, 1 tbsp ground wattleseed, and 1 tsp crushed dried lemon myrtle.
2. Step 2: Brown the lamb shanks in the Dutch oven for 4-5 minutes on each side until deeply golden. Remove and set aside.
3. Step 3: Add 1 large diced onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5-6 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavors.
5. Step 5: Pour in 1 cup red wine, scraping the bottom of the pot to release browned bits, and simmer for 3 minutes until slightly reduced.
6. Step 6: Return the lamb shanks to the pot and add 2 cups beef stock along with 2 sprigs fresh rosemary.
7. Step 7: Cover the pot and transfer to the oven. Slow cook for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
8. Step 8: Remove rosemary sprigs, skim excess fat if desired, and serve the lamb shanks with the rich sauce spooned over.