Slow-Cooked Lamb Shanks with Wattleseed and Rosemary
Hearty Australian-style lamb shanks slow braised with aromatic wattleseed and fresh rosemary for an earthy, tender dish. This australian-inspired lamb ready in about 200 minutes pairs about 10 oz each lamb shanks, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pieces, about 10 oz each lamb shanks
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 large, diced onion
- 2 medium, chopped carrots
- 2, chopped celery stalks
- 4, minced garlic cloves
- 2 tsp, ground dried wattleseed
- 2 sprigs fresh rosemary
- 1 1/2 cups red wine
- 2 cups beef stock
- 2 tbsp tomato paste
Instructions
- Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tsp ground dried wattleseed evenly.
- Step 2: Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Brown lamb shanks on all sides for about 8 minutes total, then remove and set aside.
- Step 3: Add 1 large diced onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 1 1/2 cups red wine and 2 cups beef stock, scraping the bottom to deglaze.
- Step 5: Return lamb shanks to the pot and add 2 sprigs fresh rosemary. Cover with a tight lid and place in the oven. Slow cook for 2 1/2 to 3 hours until lamb is fall-off-the-bone tender.
- Step 6: Remove rosemary sprigs and serve the lamb shanks with the rich braising liquid spooned over the top alongside mashed potatoes or roasted root vegetables.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Wattleseed and Rosemary 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 Rosemary?
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 about 10 oz each lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Wattleseed and Rosemary?
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 Rosemary 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 Rosemary?
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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