Slow-Cooked Lamb Shanks with Wattleseed and Beetroot Mash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-braised lamb shanks infused with earthy wattleseed, served alongside creamy beetroot mash for a hearty Australian-inspired meal. This australian-inspired lamb ready in about 210 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large, chopped onion 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown 4 lamb shanks on all sides for about 8 minutes total until deeply caramelized, then remove and set aside.
  2. Step 2: Add 1 large chopped onion and 2 chopped carrots to the pot, sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and 2 tsp ground wattleseed, cooking for 1 minute until fragrant.
  3. Step 3: Pour in 3 cups beef broth and 1 cup red wine, scraping up browned bits from the pot. Return lamb shanks to the pot, cover tightly with lid, and place in oven for 3 hours until meat is fall-off-the-bone tender.
  4. Step 4: While lamb cooks, boil 3 peeled and chopped medium beetroot in salted water for 25 minutes until tender. Drain and mash with 2 tbsp butter and 1/4 cup milk, seasoning with 1 tsp salt and 1/2 tsp black pepper until smooth and creamy.
  5. Step 5: Serve the slow-cooked lamb shanks over the beetroot mash, spooning some of the rich cooking liquid over the top.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Wattleseed and Beetroot Mash take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lamb Shanks with Wattleseed and Beetroot Mash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Wattleseed and Beetroot Mash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Lamb Shanks with Wattleseed and Beetroot Mash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Lamb Shanks with Wattleseed and Beetroot Mash?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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