Slow-Cooked Lamb Shanks with Wattleseed and Bush Tomato Relish
Fall-off-the-bone lamb shanks braised with fragrant wattleseed and served alongside a tangy bush tomato and chili relish. This australian-inspired lamb ready in about 200 minutes pairs about 350 g each 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 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, about 350 g each lamb shanks
- 3 tbsp olive oil
- 1 large, chopped onion
- 2 medium, diced carrots
- 4, minced garlic cloves
- 1 tbsp, ground wattleseed
- 2 cups beef stock
- 1 cup red wine
- 2 bay leaves
- 1/2 cup, chopped bush tomatoes
- 1 small, finely diced red chili
- 1 small, finely diced red onion
- 2 tbsp white vinegar
- 1 tbsp brown sugar
- 1 tsp sea salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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 tsp sea salt and 1/2 tsp black pepper, then brown on all sides, about 4 minutes per side. Remove and set aside.
- Step 2: In the same pot, add 1 large chopped onion, 2 diced carrots, and 4 minced garlic cloves. Sauté for 5-6 minutes until softened and fragrant.
- Step 3: Stir in 1 tbsp ground wattleseed, then deglaze the pot with 1 cup red wine, scraping up browned bits. Add 2 cups beef stock and 2 bay leaves, then return lamb shanks to pot.
- Step 4: Cover and braise in the preheated oven for 3 hours until lamb is tender and falling off the bone.
- Step 5: While lamb cooks, combine 1/2 cup chopped bush tomatoes, 1 small finely diced red chili, 1 small finely diced red onion, 2 tbsp white vinegar, and 1 tbsp brown sugar in a bowl. Mix well and let sit for 30 minutes to develop flavors.
- Step 6: Serve the lamb shanks with a spoonful of the bush tomato and chili relish on the side.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Wattleseed and Bush Tomato Relish take to make?
Total time is about 200 minutes (20 min prep + 180 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 Relish?
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 350 g each lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Wattleseed and Bush Tomato Relish?
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 Relish 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 Relish?
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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