Slow-Cooked Lamb Shanks with Wattleseed and Eucalyptus

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender lamb shanks slow-braised in a rich sauce infused with native wattleseed and a subtle eucalyptus aroma for deep Australian flavors. This Australian-inspired lamb recipe, ready in about 200 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 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.

Ingredients

• 4 shanks (about 8 oz each) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup red wine
• 2 tsp ground wattleseed
• 1/2 tsp, crushed dried eucalyptus leaves
• 1 tbsp chopped fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks (8 oz each) with 1 1/2 tsp salt and 1 tsp black pepper, then brown them on all sides, about 4 minutes per side, until deeply caramelized. Remove and set aside.
2. Step 2: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until aromatic.
4. Step 4: Pour in 1 cup red wine and deglaze the pot, scraping up browned bits from the bottom. Add 2 cups beef broth, 2 tsp ground wattleseed, 1/2 tsp crushed dried eucalyptus leaves, and 1 tbsp chopped fresh rosemary. Bring to a simmer.
5. Step 5: Return the lamb shanks to the pot, cover with a tight-fitting lid, and transfer to the preheated oven. Braise for 2 1/2 to 3 hours until the meat is tender and falling off the bone.
6. Step 6: Remove lamb shanks and keep warm. Reduce the sauce on the stovetop over medium heat until thickened and coats the back of a spoon, about 10 minutes. Serve lamb shanks drizzled with the rich wattleseed-eucalyptus sauce.