Slow-Roasted Lamb Shanks with Wattleseed and Rosemary
Succulent lamb shanks slow-roasted with aromatic wattleseed and fresh rosemary for a deeply savory Australian-inspired dinner. This australian-inspired slow cooker ready in about 210 minutes pairs about 1 lb each lamb shanks, olive oil, ground wattleseed 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 tbsp, ground wattleseed
- 3 sprigs fresh rosemary
- 3 medium, peeled and chopped carrots
- 2, chopped celery stalks
- 1 large, diced onion
- 4, minced garlic cloves
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 cup red wine
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Rub 4 lamb shanks all over with 3 tbsp olive oil, 1 tbsp ground wattleseed, 2 tsp salt, and 1 tsp black pepper.
- Step 2: In a large oven-safe pot, heat 2 tbsp olive oil over medium-high heat. Add 4 minced garlic cloves and 1 large diced onion, sautéing for 3-4 minutes until fragrant and translucent.
- Step 3: Add 3 chopped carrots and 2 chopped celery stalks to the pot and cook for another 5 minutes, stirring occasionally.
- Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup red wine and let simmer for 5 minutes to reduce slightly.
- Step 5: Add 3 cups beef broth and 3 sprigs fresh rosemary to the pot. Place the lamb shanks into the pot, submerging them halfway in the liquid.
- Step 6: Cover the pot with a lid and roast in the preheated oven for 3 hours, turning the shanks halfway through, until meat is tender and falling off the bone.
- Step 7: Remove lamb shanks from the pot and rest for 10 minutes. Skim any excess fat from the sauce, then serve the lamb with the rich rosemary-wattleseed braising sauce spooned over.
Frequently asked questions
How long does Slow-Roasted Lamb Shanks with Wattleseed and Rosemary 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-Roasted Lamb Shanks with Wattleseed and Rosemary?
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-Roasted Lamb Shanks with Wattleseed and Rosemary?
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-Roasted Lamb Shanks with Wattleseed and Rosemary 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-Roasted Lamb Shanks with Wattleseed and Rosemary?
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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