Slow-Cooked Lamb Shanks with Wattleseed and Tomato Ragout
Tender lamb shanks slow-braised with a rich tomato ragout infused with Australian wattleseed for earthy warmth. This australian-inspired lamb ready in about 210 minutes pairs about 1 lb each lamb shanks, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 1 lb each lamb shanks
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4, minced garlic cloves
- 28 oz canned crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine
- 2 tsp ground wattleseed
- 4 fresh thyme sprigs
- 2 tsp sea salt
- 1 tsp black pepper
Instructions
- 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 with 2 tsp sea salt and 1 tsp black pepper, then brown them on all sides, about 4 minutes per side. Remove and set aside.
- Step 2: Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 7-8 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
- Step 3: Pour in 28 oz canned crushed tomatoes, 2 cups beef broth, and 1 cup dry red wine. Add 2 tsp ground wattleseed and 4 fresh thyme sprigs. Return the lamb shanks to the pot, nestling them into the sauce.
- Step 4: Cover the Dutch oven and transfer to the preheated oven. Braise for 3 hours until the lamb is fork-tender and the sauce has thickened.
- Step 5: Remove thyme sprigs and serve the lamb shanks spooned with the rich tomato and wattleseed ragout.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Wattleseed and Tomato Ragout take to make?
Total time is about 210 minutes (30 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 Ragout?
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 1 lb each lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Wattleseed and Tomato Ragout?
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 Ragout 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 Ragout?
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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