Wattleseed-Glazed Lamb Shank with Native Herb Mash and Roasted Sweet Potato

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Slow-braised lamb shanks glazed with wattleseed and served with a vibrant mix of native herbs and creamy sweet potato. This Australian-inspired beef recipe, ready in about 175 minutes, pairs lamb shanks, wattleseed, soy sauce 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

• 800g lamb shanks
• 1 tsp ground wattleseed
• 3 tbsp soy sauce
• 2 tbsp honey
• 4 cloves minced garlic
• 1 large chopped onion
• 2 medium sliced carrots
• 1 tbsp fresh chopped thyme
• 1 tbsp fresh chopped rosemary
• 400g peeled and cubed sweet potato
• 2 tbsp olive oil

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

Instructions

1. Step 1: Preheat oven to 160°C. In a bowl, mix wattleseed, soy sauce, honey, garlic, and 1 tbsp olive oil. Marinate lamb shanks for 1 hour.
2. Step 2: Heat remaining 1 tbsp olive oil in a Dutch oven. Brown lamb shanks on all sides. Add onion, carrots, thyme, and rosemary. Cook for 5 minutes.
3. Step 3: Add 500ml water, bring to a simmer. Cover and transfer to oven. Braise for 2.5-3 hours until meat is tender.
4. Step 4: Meanwhile, roast sweet potato at 200°C for 25-30 minutes until golden. Mash with 2 tbsp butter, 1/4 tsp salt, and 1/4 tsp pepper.
5. Step 5: Remove lamb from braising liquid and glaze with remaining sauce. Serve with mash and roasted sweet potato, drizzled with braising liquid.