Slow-Roasted Lamb Shanks with Bush Tomato and Pepperberry Sauce

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender lamb shanks slow-cooked in a rich sauce infused with Australian bush tomato and pepperberry for a unique, earthy flavor. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion 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 pieces (about 1 lb each) lamb shanks
• 2 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 3 tbsp bush tomato paste
• 1 tsp, crushed dried pepperberry
• 2 cups beef broth
• 1 cup red wine
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper and brown on all sides for 8-10 minutes, then remove and set aside.
2. Step 2: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, sauté for 5-6 minutes until softened and fragrant. Add 4 minced garlic cloves and cook for 1 minute.
3. Step 3: Stir in 3 tbsp bush tomato paste and 1 tsp crushed dried pepperberry, cooking for 2 minutes until aromatic.
4. Step 4: Pour in 2 cups beef broth and 1 cup red wine, scraping the pot bottom to loosen browned bits. Return lamb shanks to the pot and add 2 sprigs fresh rosemary.
5. Step 5: Cover pot with lid and transfer to the oven, slow roasting for 2 1/2 to 3 hours until lamb is very tender and falling off the bone.
6. Step 6: Remove lamb shanks and keep warm. Reduce the sauce on the stovetop over medium heat for 10 minutes until thickened and glossy. Serve lamb shanks with the bush tomato and pepperberry sauce spooned over.