Tasmanian Pepperberry Braised Lamb Shanks with Root Vegetables

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Slow-braised lamb shanks infused with native Tasmanian pepperberry and served with tender roasted root vegetables. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, Tasmanian pepperberries, carrots 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 (about 1.5 lbs total) lamb shanks
• 1 tbsp crushed Tasmanian pepperberries
• 3 large, peeled and cut into 2-inch pieces carrots
• 2 medium, peeled and cut into 2-inch pieces parsnips
• 2 chopped celery stalks
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 3 cups beef broth
• 1 cup dry red wine
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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 1 1/2 tsp salt and 1 tsp black pepper, then sear in the oil for 4-5 minutes per side until browned. Remove and set aside.
2. Step 2: Add 1 large diced yellow onion, 4 minced garlic cloves, 2 chopped celery stalks, 3 large peeled and cut carrots, and 2 peeled and cut parsnips to the pot. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 1 tbsp crushed Tasmanian pepperberries, cooking for 1 minute.
4. Step 4: Pour in 1 cup dry red wine and 3 cups beef broth, scraping the bottom to deglaze. Add 2 sprigs fresh rosemary.
5. Step 5: Return lamb shanks to the pot, cover tightly with a lid, and place in the oven. Braise for 2 1/2 to 3 hours until the meat is tender and falling off the bone.
6. Step 6: Remove rosemary sprigs and serve lamb shanks with the braised vegetables and sauce spooned over.