Slow-Cooked Lamb Shanks with Wattleseed and Tomato Jus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone lamb shanks slow-cooked in a rich tomato jus accented by earthy wattleseed for a uniquely Australian twist. This australian-inspired lamb ready in about 210 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks generously with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat and brown the shanks on all sides until deeply golden, about 8 minutes total. Remove and set aside.
  2. Step 2: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot and sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and 1 tbsp wattleseed powder, cooking for another minute.
  3. Step 3: Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly. Add 28 oz crushed tomatoes, 2 cups beef broth, and 2 fresh rosemary sprigs, stirring to combine.
  4. Step 4: Return the lamb shanks to the pot, submerging them partially in the sauce. Cover with a lid and transfer to the oven. Slow-cook for 3 hours until the meat is tender and falling off the bone.
  5. Step 5: Remove lamb shanks and keep warm. Simmer the sauce on the stovetop over medium heat for 10 minutes until thickened and rich. Serve lamb shanks drizzled with the wattleseed tomato jus.

Equipment for this recipe

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Frequently asked questions

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

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 Jus?

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 Jus 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 Jus?

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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