Slow-Cooked Lamb Shanks with Wattleseed and Bush Tomato Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks braised slowly in a rich bush tomato and wattleseed sauce, infused with Australian native spices for a deep earthy flavor. This australian-inspired lamb ready in about 210 minutes pairs about 10 oz each lamb shanks, olive oil, large, finely chopped 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 550 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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 salt and 1 tsp black pepper, then sear them in the hot oil for 4 minutes per side until browned deeply.
  2. Step 2: Remove lamb shanks and set aside. In the same pot, add 1 large finely chopped onion and 4 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 1/2 cup chopped dried bush tomatoes, 2 tsp ground wattleseed, and 2 tbsp tomato paste. Cook for 2 minutes to release aromas.
  4. Step 4: Pour in 1 cup red wine and 3 cups beef broth, scraping the bottom of the pot to deglaze. Add 2 rosemary sprigs and return lamb shanks to the pot.
  5. Step 5: Cover the pot and transfer to the oven. Braise for 3 hours until the lamb is fall-off-the-bone tender and the sauce has thickened.
  6. Step 6: Remove lamb and rosemary sprigs. Spoon the rich bush tomato and wattleseed sauce over the lamb shanks and serve with mashed potatoes or roasted root vegetables.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Wattleseed and Bush Tomato Glaze 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 Bush Tomato Glaze?

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 about 10 oz each lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Wattleseed and Bush Tomato Glaze?

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 Bush Tomato Glaze 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 Bush Tomato Glaze?

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.

Related recipes