Slow-Cooked Lamb Shanks with Wattleseed and Mint

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Braised lamb shanks infused with native wattleseed and fresh mint, slow-cooked until fall-off-the-bone tender in a rich tomato and red wine sauce. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, wattleseed powder, olive oil 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 1.5 lbs total) lamb shanks
• 2 tsp wattleseed powder
• 2 tbsp olive oil
• 2 medium, diced carrot
• 2, diced celery stalk
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 1 can (14 oz) canned crushed tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• 1/4 cup, chopped fresh mint leaves
• 1 1/2 tsp sea salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Rub 4 lamb shanks evenly with 2 tsp wattleseed powder and season with 1 1/2 tsp sea salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear the lamb shanks for 4-5 minutes per side until browned all over, then remove and set aside.
3. Step 3: In the same pot, add 2 diced medium carrots, 2 diced celery stalks, 1 large chopped yellow onion, and 4 minced garlic cloves. Sauté for 6-8 minutes until vegetables soften and become fragrant.
4. Step 4: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until reduced slightly.
5. Step 5: Add 1 can (14 oz) crushed tomatoes and 2 cups beef broth, stirring to combine. Return lamb shanks to the pot, cover with a tight-fitting lid, and place in the oven.
6. Step 6: Braise for 2 1/2 to 3 hours until lamb is tender and falling off the bone.
7. Step 7: Remove lamb from pot and stir 1/4 cup chopped fresh mint leaves into the sauce. Adjust seasoning with salt and pepper if needed. Serve lamb shanks topped with the mint-infused sauce.