Slow-Cooked Lamb Shanks with Wattleseed and Ruby Port

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks braised slowly in a ruby port and rich tomato sauce, accented with the earthy aroma of roasted wattleseed. This australian-inspired lamb ready in about 210 minutes pairs about 1 lb each lamb shanks, olive oil, medium, diced carrot 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides, about 8 minutes total. Remove shanks and set aside.
  2. Step 2: In the same pot, add 2 diced carrots, 2 diced celery stalks, and 1 large chopped onion. Sauté for 6-7 minutes until softened and fragrant. Add 4 minced garlic cloves and cook for 1 more minute.
  3. Step 3: Deglaze the pot with 1 cup ruby port, scraping up browned bits. Stir in 1 can (14 oz) crushed tomatoes, 2 cups beef broth, 2 tsp ground roasted wattleseed, and 2 sprigs fresh rosemary.
  4. Step 4: Return the lamb shanks to the pot, cover tightly with a lid, and place in the oven. Cook low and slow for 3 hours until the meat is tender and falling off the bone.
  5. Step 5: Remove lamb shanks and rosemary sprigs. Simmer sauce on stovetop over medium heat for 10 minutes until slightly thickened. Serve the shanks smothered in the aromatic wattleseed tomato sauce.

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Wattleseed and Ruby Port take to make?

Total time is about 210 minutes (20 min prep + 190 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 Ruby Port?

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 1 lb each lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Wattleseed and Ruby Port?

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 Ruby Port 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 Ruby Port?

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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