Slow-Cooked Lamb Shanks with Wattleseed and Pepperberry Sauce
Fall-off-the-bone lamb shanks braised slowly in a rich sauce infused with native wattleseed and Tasmanian pepperberries for deep, aromatic flavors. This australian-inspired slow cooker ready in about 200 minutes blends (about 3 lbs) lamb shanks, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 pieces (about 3 lbs) lamb shanks
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 cup red wine
- 3 cups beef stock
- 1 tbsp wattleseed, ground
- 1 tsp Tasmanian pepperberries, crushed
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary sprigs
Instructions
- Step 1: Preheat oven to 325°F. Season 4 lamb shanks evenly with 1 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Brown the lamb shanks on all sides for 8-10 minutes until deeply caramelized, then remove and set aside.
- Step 3: Add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5-6 minutes until softened and fragrant.
- Step 4: Stir in 2 tbsp tomato paste, 1 tbsp ground wattleseed, and 1 tsp crushed Tasmanian pepperberries, cooking for 1 minute.
- Step 5: Pour in 1 cup red wine and scrape the bottom of the pot to release browned bits. Reduce wine by half over 3-4 minutes.
- Step 6: Return lamb shanks to the pot and add 3 cups beef stock and 2 sprigs fresh rosemary. Bring to a simmer.
- Step 7: Cover the pot with a lid and transfer to the oven. Braise for 2.5 to 3 hours until lamb is tender and falling off the bone.
- Step 8: Remove lamb shanks and keep warm. Simmer sauce on stovetop over medium heat for 10 minutes to reduce and thicken. Serve lamb with the pepperberry and wattleseed 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 Pepperberry Sauce take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Lamb Shanks with Wattleseed and Pepperberry Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Wattleseed and Pepperberry Sauce?
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 Pepperberry Sauce 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 Pepperberry Sauce?
Australian slow cooker 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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