Slow-Cooked Lamb Shanks with Wattleseed and Native Peppercorn Sauce

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender lamb shanks braised low and slow with Australian wattleseed and native peppercorns, served in a rich, aromatic sauce. This Australian-inspired lamb recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 each) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 tbsp, ground roasted wattleseed
• 1 tsp, crushed native peppercorns
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef stock
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then sear them for 4 minutes per side until deeply browned. Remove and set aside.
2. Step 2: Reduce heat to medium, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves, 2 tbsp tomato paste, 1 tbsp ground roasted wattleseed, and 1 tsp crushed native peppercorns. Cook for 1 minute until aromatic.
4. Step 4: Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly.
5. Step 5: Return lamb shanks to the pot and add 2 cups beef stock and 2 sprigs fresh rosemary. Bring to a simmer.
6. Step 6: Cover the pot with a lid and transfer to the oven. Braise for 3 hours until lamb is tender and falling off the bone.
7. Step 7: Remove lamb shanks and keep warm. Reduce the sauce on the stovetop over medium heat for 10 minutes until thickened and flavorful. Serve the lamb shanks drizzled with the wattleseed peppercorn sauce.