Slow-Cooked Lamb Shanks with Wattleseed and Finger Lime Jus

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender lamb shanks braised slowly with aromatic wattleseed and served with a zesty finger lime jus for a uniquely Australian flavor. This Australian-inspired slow-cooker recipe, ready in about 205 minutes, pairs lamb shanks, wattleseed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 3 lbs) lamb shanks
• 2 tsp, ground wattleseed
• 3 tbsp olive oil
• 2 medium, diced carrot
• 2 stalks, diced celery stalks
• 1 large, chopped yellow onion
• 4 cloves, minced garlic cloves
• 3 cups beef broth
• 1 cup red wine
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tbsp finger lime pearls
• 1 tsp salt
• 1 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Rub 4 lamb shanks evenly with 2 tsp ground wattleseed, 1 tsp salt, and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides for 6-8 minutes until deep golden, then remove and set aside.
3. Step 3: Add 2 diced carrots, 2 diced celery stalks, 1 chopped large onion, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Pour in 3 cups beef broth and 1 cup red wine, scraping up any browned bits from the bottom. Add 2 sprigs rosemary and 2 sprigs thyme.
5. Step 5: Return lamb shanks to the pot. Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours until meat is tender and falls off the bone.
6. Step 6: Remove lamb shanks and keep warm. Strain the cooking liquid into a saucepan and simmer over medium heat until reduced by half, about 10 minutes.
7. Step 7: Stir in 2 tbsp finger lime pearls into the reduced jus for a burst of citrus texture.
8. Step 8: Serve lamb shanks drizzled with finger lime jus.