Slow-Cooked Lamb Shanks with Wattleseed and Native Herb Gravy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty lamb shanks slow braised in a rich gravy infused with wattleseed and Australian native herbs for deep, earthy flavors. This australian-inspired lamb ready in about 210 minutes pairs (about 3 lbs total) lamb shanks, olive oil, large, diced 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Wattleseed and Native Herb Gravy take to make?

Total time is about 210 minutes (20 min prep + 190 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 Native Herb Gravy?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Wattleseed and Native Herb Gravy?

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 Native Herb Gravy 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 Native Herb Gravy?

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.

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