Slow-Cooked Lamb Shanks with Wattleseed and Bush Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich lamb shanks braised slowly in a sauce featuring native Australian wattleseed and bush tomato for a deep, earthy taste. This australian-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large (about 1 cup) onion (diced) 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown 4 lamb shanks, turning occasionally, about 6-8 minutes until golden on all sides. Remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 1 cup sliced carrots, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 14 oz canned crushed tomatoes, 2 tbsp bush tomato paste, 1 cup red wine, 2 cups beef broth, 2 tsp ground wattleseed, 1 tsp dried thyme, 1 tbsp salt, and 1 tsp black pepper. Bring to a simmer.
  4. Step 4: Return lamb shanks to the pot along with 2 sprigs fresh rosemary. Cover and place in the preheated oven. Braise for 2.5 to 3 hours, until meat is tender and falling off the bone.
  5. Step 5: Remove rosemary sprigs and serve lamb shanks with the rich sauce spooned over the top.

Frequently asked questions

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

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 Bush Tomato Sauce?

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 Sauce 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 Sauce?

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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