Slow-Cooked Lamb Shanks with Wattleseed and Mint

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 200 minutes pairs wattleseed powder, olive oil, medium, diced carrot 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 550 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Wattleseed and Mint 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 Mint?

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 wattleseed powder from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Wattleseed and Mint?

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 Mint 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 Mint?

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.

Related recipes