Slow-Cooked Lamb Shanks with Wattleseed and Native Rosemary
Tender lamb shanks slow-cooked in a rich tomato and red wine sauce infused with wattleseed and native Australian rosemary. This australian-inspired lamb ready in about 210 minutes pairs (about 1.2 kg 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 450 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 1.2 kg total) lamb shanks
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, chopped carrots
- 2, chopped celery stalks
- 4, minced garlic cloves
- 2 tsp, ground wattleseed
- 2 tbsp, chopped native rosemary
- 400 g canned crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then sear in the oil for 4-5 minutes per side until deeply browned. Remove shanks and set aside.
- Step 2: Add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves, 2 tsp ground wattleseed, and 2 tbsp chopped native rosemary; cook for 1 minute until aromatic.
- Step 4: Pour in 400 g canned crushed tomatoes, 1 cup red wine, and 2 cups beef broth. Stir well and bring to a simmer.
- Step 5: Return lamb shanks to the pot, cover tightly, and transfer to the preheated oven. Cook low and slow for 3 hours until the meat is tender and falling off the bone.
- Step 6: Remove lamb shanks and keep warm. Reduce sauce on stovetop over medium heat for 10 minutes until thickened, then serve the lamb with the sauce spooned generously over.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Wattleseed and Native Rosemary 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 Rosemary?
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 Rosemary?
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 Rosemary 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 Rosemary?
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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