Slow Cooked Lamb Shanks Australia Recipe (Guide)

Ah, lamb shanks – the ultimate comfort food that practically melts in your mouth. If you’ve ever been to a traditional Australian pub or dined at a cozy home, you might have noticed this dish has a way of stealing the spotlight. Lamb shanks are all about slow, patient cooking – the kind of dish that asks for your love and attention but rewards you with an explosion of flavors so rich and tender it feels almost indulgent.

• Why Lamb Shanks?

  • They’re packed with flavor and have a natural richness that’s perfect for slow cooking.
  • The long cooking time transforms even the toughest cut into a tender, succulent masterpiece.
  • It’s versatile – you can serve it over creamy mashed potatoes, fragrant rice, or even a rustic mash of roasted root vegetables.

In Australia, lamb is a staple for a reason. The meat here has a distinct flavor thanks to the grass-fed, free-range lifestyle of the animals. Pair that with aromatic herbs and a slow-cooked braise, and you have a dish that could easily become a family favorite or a wow-factor dinner for guests.

Slow Cooked Lamb Shanks Australia Recipe

This recipe is all about patience, flavor layering, and creating a sauce so rich you’ll want to spoon it over everything. The beauty of slow-cooked lamb shanks is that they practically cook themselves once you’ve done the prep – making them perfect for weekend dinners, special occasions, or a cozy night in.

Ingredient List

Here’s what you’ll need to get started. I’ve listed the quantities for 4 generous servings, but you can easily scale it up:

• Lamb Shanks: 4 large, Australian grass-fed lamb shanks
• Olive Oil: 2-3 tablespoons for searing
• Onions: 2 medium, roughly chopped
• Carrots: 2 large, cut into thick slices
• Celery Stalks: 2, chopped
• Garlic: 4 cloves, minced
• Tomato Paste: 2 tablespoons for richness
• Red Wine: 1 cup, preferably a bold Australian Shiraz
• Beef or Lamb Stock: 2 cups, homemade or low-sodium
• Fresh Herbs: 2 sprigs rosemary, 3 sprigs thyme
• Bay Leaves: 2
• Salt & Pepper: to taste
• Optional: 1 teaspoon smoked paprika or a dash of balsamic vinegar for extra depth

Instruction Guide

Now, let’s talk about how to turn these humble ingredients into a luxurious meal:

1. Prep The Lamb Shanks

   • Pat them dry with paper towels; moisture is the enemy of a good sear.
   • Season generously with salt and pepper.

2. Sear For Flavor

   • Heat olive oil in a large, heavy-based pot or Dutch oven over medium-high heat.
   • Brown the lamb shanks on all sides – don’t rush this step! Browning locks in flavor.
   • Remove the shanks and set aside.

3. Sauté The Vegetables

   • Add onions, carrots, and celery to the same pot.
   • Cook for 5-7 minutes until soft and slightly caramelized.
   • Add garlic and cook for another minute, until fragrant.

4. Build The Sauce

   • Stir in tomato paste and let it cook for 1-2 minutes.
   • Pour in the red wine, scraping up all the caramelized bits from the bottom of the pot.
   • Let it reduce slightly, about 3-5 minutes.

5. Slow Cook

   • Return the lamb shanks to the pot.
   • Add stock, herbs, and bay leaves. The liquid should come about halfway up the shanks.

   • Cover with a lid and either:

     • Simmer gently on the stovetop for 2.5-3 hours, or
     • Transfer to a preheated oven at 160°C (320°F) for the same amount of time.
   • Lamb is done when it’s falling off the bone and the sauce is rich and glossy.

6. Finishing Touches

   • Remove shanks and keep warm.
   • Reduce the sauce over medium heat if needed, adjusting seasoning to taste.
   • Serve the lamb shanks smothered in that heavenly sauce.

Ingredient Swaps

Cooking is all about flexibility – here are some swaps in case you need them:

• Lamb Shanks: Use beef shanks or osso buco if lamb is unavailable.
• Red Wine: White wine or extra stock can work in a pinch; add a teaspoon of balsamic vinegar for acidity.
• Stock: Vegetable stock works, though the flavor will be milder.
• Carrots & Celery: Parsnips or fennel can add a slightly sweeter or more aromatic profile.

Helpful Tips

To make sure your slow-cooked lamb shanks reach their full potential:

• Patience is key: The low-and-slow method is non-negotiable. Rushing will give tough meat.
• Don’t skip the sear: Those brown bits add deep flavor to your sauce.
• Check liquids: Keep the braising liquid at least halfway up the shanks. Add stock if necessary.
• Let it rest: Resting the meat for 10 minutes after cooking allows juices to redistribute.
• Skim fat if needed: Lamb can release quite a bit of fat; skim it off the top for a cleaner sauce.

Customization Ideas

• Mediterranean twist: Add olives, sun-dried tomatoes, and a splash of lemon juice.
• Spiced version: Introduce cinnamon, star anise, or smoked paprika for warmth and complexity.
• Veggie-loaded: Toss in potatoes, parsnips, and mushrooms in the last hour of cooking.
• Creamy finish: Stir in a spoonful of Greek yogurt or cream just before serving for extra richness.

FAQs

What Cut Of Meat Is Used For Slow Cooked Lamb Shanks?

Lamb shanks are taken from the lower section of the lamb’s leg. They are a tougher cut with connective tissue and marrow, which makes them ideal for slow cooking as the long cooking time breaks down the fibers, resulting in tender, fall-off-the-bone meat.

How Long Should I Cook Lamb Shanks In A Slow Cooker?

On low, lamb shanks typically take 7-8 hours in a slow cooker. On high, they can be cooked for around 4-5 hours. Cooking times vary depending on the size of the shanks and the model of the slow cooker, but the meat should be very tender and almost falling off the bone.

What Are Traditional Australian Flavors For Lamb Shanks?

Australian lamb shank recipes often use ingredients such as red wine, garlic, onion, rosemary, thyme, and tomato-based sauces. Some variations incorporate native flavors like wattleseed or bush tomato, though more common recipes use classic Mediterranean-inspired herbs and vegetables.

Do I Need To Brown Lamb Shanks Before Slow Cooking?

Browning lamb shanks before slow cooking is highly recommended. Searing the meat in a hot pan with oil caramelizes the surface, developing deeper flavors and adding richness to the final dish.

Can Lamb Shanks Be Cooked Without Alcohol In The Recipe?

Yes, lamb shanks can be cooked without alcohol. Red wine is commonly used for flavor and depth, but it can be substituted with beef stock, pomegranate juice, or grape juice for a similar richness without alcohol.

What Side Dishes Pair Well With Slow Cooked Lamb Shanks?

Lamb shanks pair well with creamy mashed potatoes, polenta, couscous, or rice to soak up the sauce. They also go nicely with roasted root vegetables, steamed greens like beans or broccolini, and crusty bread.

Can I Make Lamb Shanks In Advance?

Yes, lamb shanks can be prepared a day in advance. In fact, the flavors often deepen overnight. Reheat them gently on the stovetop or in the oven, ensuring the meat stays moist by keeping it in the sauce.

How Do I Thicken The Sauce For Lamb Shanks?

To thicken the sauce, remove the lamb shanks once cooked and simmer the liquid uncovered until it reduces. Alternatively, you can mix a small amount of cornflour or plain flour with water and stir it into the sauce to achieve the desired consistency.

Are Lamb Shanks Expensive In Australia?

Lamb shanks are generally considered an affordable cut in Australia compared to premium cuts like lamb racks or loin. However, their popularity has grown, and prices can vary depending on the butcher, supermarket, and season.

Can Lamb Shanks Be Cooked In The Oven Instead Of A Slow Cooker?

Yes, lamb shanks can be braised in the oven. Place them in a heavy, lidded casserole dish with stock, wine, and aromatics, then cook at 160°C for 2.5-3 hours until the meat is tender. Oven braising creates a similar result to slow cooking.