Slow-Cooked Lamb Shanks with Wattleseed and Tamarind Glaze

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Rich, tender lamb shanks slow-cooked in a savory tamarind and wattleseed glaze, highlighting Australian native flavors. This Australian-inspired lamb recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 10 oz each lamb shanks
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 large, sliced onion
• 2 medium, chopped carrots
• 4 cloves, minced garlic
• 2 tsp ground wattleseed
• 3 tbsp tamarind paste
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp chopped fresh rosemary
• 1 cup red wine

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Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat and brown lamb shanks on all sides, about 4 minutes per side. Remove and set aside.
2. Step 2: Add 1 large sliced onion and 2 chopped carrots to the pot, sauté with 4 minced garlic cloves for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tsp ground wattleseed, 3 tbsp tamarind paste, 2 tbsp tomato paste, and 1 tbsp chopped fresh rosemary, cooking for 2 minutes to release aromas.
4. Step 4: Pour in 1 cup red wine and 2 cups beef broth, scraping the bottom to deglaze. Return lamb shanks to the pot, cover tightly, and transfer to oven.
5. Step 5: Slow cook for 3 hours, basting occasionally, until lamb is tender and falling off the bone with a thick, glossy sauce.
6. Step 6: Serve lamb shanks topped with the tamarind wattleseed glaze alongside creamy mashed potatoes or roasted root vegetables.