Slow-Cooked Lamb Shanks with Wattleseed and Tamarind Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich, tender lamb shanks slow-cooked in a savory tamarind and wattleseed glaze, highlighting Australian native flavors. This australian-inspired lamb ready in about 210 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 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Wattleseed and Tamarind Glaze 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 Tamarind Glaze?

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 Tamarind Glaze?

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 Tamarind Glaze 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 Tamarind Glaze?

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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