Slow-Cooked Lamb Shanks with Wattleseed and Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slow-cooked in a rich tomato and wattleseed-spiced sauce, capturing the earthy depth of Australian native flavors. This australian-inspired lamb ready in about 200 minutes pairs shanks (about 3 lbs total) lamb shanks, olive oil, medium, diced carrots 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.

Prep: 20 min Cook: 180 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 Dutch oven over medium-high heat. Season 4 lamb shanks (about 3 lbs total) with 1 1/2 tsp salt and 1 tsp black pepper. Brown the lamb shanks on all sides for 6-8 minutes total until deeply browned, then transfer to a plate.
  2. Step 2: In the same pot, add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6 minutes until softened and fragrant. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 1/2 tsp ground wattleseed and 1 tsp dried thyme, cooking for 30 seconds to release aromas. Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly.
  4. Step 4: Add 28 oz canned crushed tomatoes and 2 cups beef broth, stirring to combine. Return the lamb shanks to the pot, submerging them halfway in the sauce.
  5. Step 5: Cover the pot with a lid and transfer to the preheated oven. Cook for 2 1/2 to 3 hours, or until lamb is tender and falling off the bone.
  6. Step 6: Remove the shanks and keep warm. Simmer the sauce on stovetop over medium heat for 10 minutes to thicken if needed. Adjust seasoning with salt and pepper.
  7. Step 7: Serve lamb shanks smothered in the wattleseed tomato sauce alongside mashed potatoes or roasted root vegetables.

Frequently asked questions

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

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 olive oil from drying out.

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

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 Tomato 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 Tomato?

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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