Slow-Cooked Lamb Shanks with Wattleseed and Bush Tomato Jus

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender lamb shanks slow-cooked in a rich jus infused with Australian wattleseed and bush tomato for deep smoky and tangy flavors. This australian-inspired slow cooker ready in about 200 minutes pairs about 1 lb each lamb shanks, olive oil, divided salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pieces, about 1 lb each lamb shanks
• 2 tbsp olive oil
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 large, chopped onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 1 cup red wine
• 3 cups beef or lamb stock
• 1 tbsp, toasted and ground wattleseed
• 1/4 cup, chopped dried bush tomatoes
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Step 1: Preheat oven to 325°F. Rub 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large heavy ovenproof pot over medium-high heat and brown lamb shanks on all sides, about 3-4 minutes per side. Remove and set aside.
2. Step 2: Add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the pot and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits. Reduce wine by half over medium heat, about 5 minutes.
4. Step 4: Return lamb shanks to the pot. Add 3 cups beef or lamb stock, 1 tbsp toasted ground wattleseed, 1/4 cup chopped dried bush tomatoes, 2 sprigs fresh thyme, 2 bay leaves, and remaining 1/2 tsp salt and 1/2 tsp black pepper.
5. Step 5: Cover pot and transfer to preheated oven. Slow-cook lamb shanks for 3 hours until meat is tender and falling off the bone.
6. Step 6: Remove lamb shanks and keep warm. Strain the cooking liquid, discard solids, and simmer the jus on the stovetop for 10 minutes to thicken slightly. Serve lamb shanks drizzled with the bush tomato and wattleseed jus.