Slow-Cooked Lamb Shanks with Wattleseed and Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks braised in a rich tomato sauce infused with aromatic wattleseed for an earthy Australian twist. This australian-inspired lamb ready in about 200 minutes blends olive oil, large, diced yellow onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 180 min Serves 4 Australian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear 4 lamb shanks for 4-5 minutes per side until browned; remove and set aside.
  2. Step 2: Add 1 large diced yellow onion and 2 sliced carrots to the pot; sauté for 6-7 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic.
  4. Step 4: Add 28 oz canned crushed tomatoes, 1 cup beef broth, 1 tbsp ground wattleseed, 2 tsp dried rosemary, 1 1/2 tsp sea salt, and 1 tsp black pepper; stir well to combine.
  5. Step 5: Return lamb shanks to the pot, submerging partially in the sauce. Cover and transfer to the oven.
  6. Step 6: Braise for 2 1/2 to 3 hours until lamb is tender and falling off the bone.
  7. Step 7: Remove lamb shanks, stir sauce, and sprinkle 2 tbsp chopped fresh parsley on top before serving alongside the lamb.

Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Wattleseed and Tomato Sauce take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Lamb Shanks with Wattleseed and Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Sauce 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 Sauce?

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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