Slow Cooked Lamb Shanks Australian Style

Indulge in the rich, hearty flavors of Australian comfort food with these Slow Cooked Lamb Shanks. Tender, fall-off-the-bone lamb is braised to perfection in a deeply flavored sauce made with red wine, crushed tomatoes, aromatic rosemary, and thyme, complemented by a medley of sautéed vegetables. Whether simmered on the stovetop or left to gently cook in a slow cooker, this dish promises melt-in-your-mouth results and is perfect for cozy gatherings or special occasions. Serve these succulent lamb shanks atop creamy mashed potatoes or with crusty bread to soak up every last drop of the robust, savory sauce. Easy to prepare and utterly satisfying, this classic Australian-style recipe is sure to become a family favorite!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 2 tablespoons olive oil
• 2 medium, finely chopped onion
• 4 minced garlic cloves
• 2 medium, diced carrots
• 2 diced celery stalks
• 2 tablespoons tomato paste
• 400 grams (1 can) crushed tomatoes
• 500 milliliters beef stock
• 250 milliliters red wine
• 2 tablespoons worcestershire sauce
• 2 pieces bay leaves
• 2 sprigs rosemary
• 1 teaspoon, dried (or 2 sprigs fresh) thyme
• 1 teaspoon (adjust to taste) salt
• 1 teaspoon (adjust to taste) black pepper
• 3 tablespoons flour
• 0 for serving (optional) mashed potato or crusty bread

Directions

Step 1

Preheat a large heavy-based pot or slow cooker insert over medium-high heat.

Step 2

Dust the lamb shanks with flour, shaking off the excess.

Step 3

Heat the olive oil in the pot and sear the lamb shanks on all sides until golden brown. Work in batches if necessary. Remove the lamb and set aside.

Step 4

In the same pot, add a bit more olive oil if needed, then add the chopped onions, garlic, carrots, and celery. Sauté for 5-7 minutes or until softened.

Step 5

Stir in the tomato paste and cook for another 2-3 minutes to caramelize and deepen the flavors.

Step 6

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for about 5 minutes to reduce slightly.

Step 7

Add the crushed tomatoes, beef stock, and Worcestershire sauce. Stir to combine.

Step 8

Place the bay leaves, rosemary, thyme, salt, and pepper into the sauce, and mix well.

Step 9

Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.

Step 10

If using a slow cooker, transfer the entire mixture to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours. If continuing in the pot, reduce the heat to low, cover with a lid, and simmer gently for 2.5-3 hours, turning the shanks occasionally.

Step 11

The lamb shanks are done when the meat is fall-off-the-bone tender. Taste the sauce and adjust seasoning if necessary.

Step 12

Serve the lamb shanks with a generous ladle of the sauce over mashed potatoes or alongside crusty bread to soak up the juices.

Nutrition Facts

Serving size	(163191.3g)

Amount per serving	% Daily Value*
Calories	35394.3

Total Fat 424.9g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 430mg	0%
Sodium 19207.5mg	0%
Total Carbohydrate 7460.1g	0%
Dietary Fiber 2020.8g	0%
Total Sugars 4706.5g
Protein 1467.0g	0%

Vitamin D 0IU	0%
Calcium 27278.1mg	0%
Iron 1024.6mg	0%
Potassium 338755.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 9.7%

Protein: 14.8%

Carbs: 75.5%