Slow-Cooked Lamb Shanks with Wattleseed and Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender lamb shanks braised slowly with Australian wattleseed and a medley of root vegetables for a comforting, aromatic stew. This Australian-inspired lamb recipe, ready in about 170 minutes, pairs lamb shanks, wattleseed ground, olive oil 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 (about 1.5 lbs total) lamb shanks
• 2 tsp wattleseed ground
• 3 tbsp olive oil
• 1 large, diced onion
• 3 medium, cut into chunks carrots
• 2 medium, cut into chunks parsnips
• 4, minced garlic cloves
• 3 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 4 lamb shanks (about 1.5 lbs total) with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp ground wattleseed. Brown the shanks on all sides, about 4 minutes per side, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 4 minced garlic cloves, 3 medium chopped carrots, and 2 medium chopped parsnips. Cook for 6-7 minutes until veggies soften and onion is translucent.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant. Return lamb shanks to pot and pour in 3 cups beef broth along with 2 sprigs fresh rosemary. Bring to a simmer, cover, reduce heat to low, and cook gently for 2.5 hours until lamb is tender and falling off the bone.