Slow-Cooked Lamb Shanks with Wattleseed and Native Peppercorns
Succulent lamb shanks braised low and slow in a rich sauce infused with Australian wattleseed and native peppercorns for earthy warmth. This australian-inspired lamb ready in about 210 minutes pairs about 300 g each lamb shanks, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 300 g each lamb shanks
- 3 tbsp olive oil
- 1 large, diced onion
- 2 medium, cut into chunks carrots
- 2, chopped celery stalks
- 4, minced garlic cloves
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine
- 1 tsp wattleseed, ground
- 1 tsp native peppercorns, crushed
- 2 sprigs fresh rosemary
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, about 8-10 minutes total. Transfer shanks to a plate.
- Step 3: Add 1 large diced onion, 2 chopped celery stalks, and 2 cut carrots to the pot. Sauté for 5-6 minutes until softened.
- Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
- Step 5: Pour in 1 cup red wine and 2 cups beef broth, scraping the bottom of the pot to release browned bits.
- Step 6: Stir in 1 tsp ground wattleseed, 1 tsp crushed native peppercorns, and add 2 sprigs fresh rosemary.
- Step 7: Return the lamb shanks to the pot, cover with a tight-fitting lid, and place in the oven.
- Step 8: Braise for 3 hours, turning the shanks halfway through, until the meat is tender and falling off the bone.
- Step 9: Remove rosemary sprigs and serve the lamb shanks with the rich braising sauce spooned over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Wattleseed and Native Peppercorns 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 Peppercorns?
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 about 300 g each lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Wattleseed and Native Peppercorns?
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 Peppercorns 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 Peppercorns?
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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