Slow-Cooked Lamb Shanks with Wattleseed and Tomato

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, 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. 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 shanks (about 3 lbs total) lamb shanks
• 3 tbsp olive oil
• 2 medium, diced carrots
• 2, diced celery stalks
• 1 large, chopped onion
• 4, minced garlic cloves
• 28 oz (1 can) canned crushed tomatoes
• 2 cups beef broth
• 1 1/2 tsp ground wattleseed
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup red wine

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.