Slow-Cooked Lamb Shanks with Wattleseed and Roasted Garlic

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Tender lamb shanks braised slowly with aromatic Australian wattleseed and roasted garlic, resulting in rich, earthy flavors and melt-in-your-mouth meat. This Australian-inspired lamb recipe, ready in about 220 minutes, pairs lamb shanks, olive oil, wattleseed ground for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 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 1.5 lbs each) lamb shanks
• 3 tbsp olive oil
• 2 tsp wattleseed ground
• 6 cloves, mashed roasted garlic cloves
• 2 medium, chopped into 1-inch pieces carrot
• 2, chopped into 1-inch pieces celery stalk
• 1 large, diced yellow onion
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• 2 sprigs fresh rosemary
• 1.5 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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 1.5 tsp salt, 1 tsp black pepper, and 2 tsp ground wattleseed. Sear lamb shanks for 4 minutes per side until golden brown, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 6 mashed roasted garlic cloves, cooking 2 minutes until the paste darkens slightly.
4. Step 4: Pour in 1 cup red wine and simmer for 3 minutes until reduced by half. Add 3 cups beef broth and 2 sprigs fresh rosemary, then return the lamb shanks to the pot.
5. Step 5: Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 3 hours until the lamb is tender and falling off the bone, basting occasionally with the sauce.
6. Step 6: Remove rosemary sprigs, adjust seasoning if needed, and serve the shanks with the rich sauce and roasted vegetables for a comforting Australian slow-cooked meal.