Slow-Cooked Lamb Shanks with Wattleseed and Native Herb Gravy

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

Hearty lamb shanks slow braised in a rich gravy infused with wattleseed and Australian native herbs for deep, earthy flavors. This Australian-inspired lamb recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, yellow 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 (about 3 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, sliced carrots
• 2, sliced celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 cup red wine
• 1 tbsp wattleseed powder
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side, until deeply golden. Remove and set aside.
3. Step 3: Lower heat to medium and add 1 large diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 7-8 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes until the tomato paste darkens.
5. Step 5: Deglaze the pot with 1 cup red wine, scraping browned bits from the bottom. Reduce the wine by half, about 5 minutes.
6. Step 6: Return lamb shanks to the pot and add 3 cups beef broth, 1 tbsp wattleseed powder, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme.
7. Step 7: Cover tightly and braise in the preheated oven for 3 hours, until the meat is tender and falling off the bone.
8. Step 8: Remove lamb shanks and keep warm. Skim fat from the gravy and simmer uncovered on stovetop for 10 minutes to thicken and concentrate flavors before serving.