Slow-Cooked Lamb Shanks with Wattleseed and Roasted Root Vegetables
Tender lamb shanks slow-braised with Australian wattleseed and served alongside sweet roasted root vegetables for a hearty meal. This australian-inspired lamb ready in about 200 minutes pairs olive oil, large, diced yellow onion, stalks, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.
Ingredients
- 4 shanks (about 1.5 lbs total) lamb shanks
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, peeled and cut into 1-inch chunks carrot
- 2 stalks, diced celery stalks
- 4 cloves, minced garlic cloves
- 1 cup red wine
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 tbsp, ground wattleseed
- 2 tsp chopped fresh thyme
- 2 sprigs rosemary sprigs
- 1.5 tsp salt
- 1 tsp black pepper
- 2 medium, peeled and cut into 1-inch cubes sweet potato
- 1 large, peeled and cut into 1-inch chunks parsnip
- 1 medium, peeled and cut into 1-inch chunks carrot (additional)
- 1 tbsp honey
Instructions
- Step 1: Preheat oven to 375°F. Toss 2 medium peeled sweet potatoes, 1 large peeled parsnip, and 1 medium peeled carrot with 1 tbsp olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes until tender and caramelized.
- Step 2: Meanwhile, heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then sear in the pot for 3-4 minutes per side until browned. Remove and set aside.
- Step 3: Reduce heat to medium and add 1 large diced yellow onion, 2 diced celery stalks, 2 peeled and chunked carrots, and 4 minced garlic cloves. Sauté for 5-6 minutes until softened and fragrant.
- Step 4: Stir in 2 tbsp tomato paste and 1 tbsp ground wattleseed, cooking for 1 minute to release aroma. Pour in 1 cup red wine and simmer for 3 minutes, scraping up browned bits.
- Step 5: Return lamb shanks to the pot, add 2 cups beef stock, 2 tsp chopped fresh thyme, and 2 rosemary sprigs. Bring to a simmer, cover, and transfer to the oven to braise for 2.5 to 3 hours until lamb is tender and falling off the bone.
- Step 6: Remove lamb and vegetables from oven, discard rosemary sprigs, and serve lamb shanks atop the roasted root vegetables, spooning some braising liquid over the top.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Wattleseed and Roasted Root Vegetables take to make?
Total time is about 200 minutes (20 min prep + 180 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 Roasted Root Vegetables?
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 Roasted Root Vegetables?
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 Roasted Root Vegetables 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 Roasted Root Vegetables?
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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