Slow-Cooked Lamb Shanks with Wattleseed and Beetroot Mash

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Tender slow-braised lamb shanks infused with earthy wattleseed, served alongside creamy beetroot mash for a hearty Australian-inspired 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 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.

Ingredients

• 4 (about 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, chopped onion
• 2 medium, chopped carrots
• 4, minced garlic cloves
• 2 tsp, ground wattleseed
• 3 cups beef broth
• 1 cup red wine
• 3 medium, peeled and chopped beetroot
• 2 tbsp butter
• 1/4 cup milk
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.