Slow-Cooked Lamb Shanks with Wattleseed and Tomato Ragu

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Rich lamb shanks braised slowly in a robust tomato ragu infused with earthy wattleseed and native herbs for a comforting Australian-inspired stew. This australian-inspired slow cooker ready in about 210 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large diced (about 1 cup) onion 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: 30 min Cook: 180 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown them on all sides for 8-10 minutes. Remove and set aside.
  2. Step 2: Reduce heat to medium. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves, 2 tsp wattleseed powder, and 1 tsp dried thyme, cooking for 1 minute until aromatic.
  4. Step 4: Pour in 1 cup red wine and scrape up any browned bits from the pot. Let it simmer for 3 minutes to reduce slightly.
  5. Step 5: Add 28 oz canned crushed tomatoes, 1 cup beef broth, and 2 bay leaves. Return the lamb shanks to the pot, submerging them in the sauce.
  6. Step 6: Cover and reduce heat to low. Simmer gently for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
  7. Step 7: Remove bay leaves, adjust seasoning with salt and pepper if needed. Garnish with 2 tbsp chopped fresh parsley before serving.

Equipment for this recipe

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Frequently asked questions

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

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 Ragu?

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 Ragu 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 Ragu?

Australian slow cooker 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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