Slow-Cooked Lamb Shanks with Wattleseed and Quandong Glaze

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Hearty lamb shanks braised slowly with an Australian wattleseed and sweet quandong fruit glaze for deep, earthy flavors. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, sea salt, black pepper 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.

Ingredients

• 4 shanks (about 8 oz each) lamb shanks
• 1 tsp sea salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 1 large, chopped onion
• 4, minced garlic cloves
• 1 cup red wine
• 2 cups beef broth
• 1/3 cup quandong jam
• 2 tsp, ground wattleseed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

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Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks evenly with 1 tsp sea salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Add the lamb shanks and brown on all sides for 8-10 minutes until golden, then remove and set aside.
3. Step 3: Add 2 chopped carrots, 2 chopped celery stalks, 1 large chopped onion, and 4 minced garlic cloves to the pot. Sauté for 5-6 minutes until softened and fragrant.
4. Step 4: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer for 3-4 minutes until reduced slightly.
5. Step 5: Stir in 2 cups beef broth, 1/3 cup quandong jam, 2 tsp ground wattleseed, and add 2 sprigs fresh rosemary and 2 sprigs fresh thyme.
6. Step 6: Return the lamb shanks to the pot, cover tightly with a lid, and place in the oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone.
7. Step 7: Remove the lamb shanks and herbs. Reduce the sauce on the stovetop over medium heat for 5-7 minutes until thickened and glossy. Spoon the wattleseed and quandong glaze over the lamb before serving.