Ingredients for Slow Cooked Lamb Shanks Australian Style
- 4 lamb shanks
- Olive Oil
- Red Onions
- Carrots
- Parsnips
- 2 stalks celery, chopped
- Plain Flour
- Fresh Rosemary
- Mint Leaf
- Bay Leaves
- 500ml (2 cups) beef stock
- Red Wine
- White Pepper
- Mild Paprika
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Slow Cooked Lamb Shanks Australian Style? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Slow Cooked Lamb Shanks Australian Style
- Preheat oven to 160°C (320°F).
- Heat 2 tablespoons of olive oil in an ovenproof casserole dish or slow cooker over medium heat. Add 2 large chopped onions and cook until softened, about 5 minutes.
- Add 2 large chopped carrots, 2 large chopped parsnips, and 2 stalks of chopped celery. Cook for another 5 minutes, stirring occasionally.
- In a large paper bag, combine 2 tablespoons of all-purpose flour, 1 teaspoon black pepper, and 1 teaspoon paprika. Add 4 lamb shanks, one at a time, shaking well to coat evenly.
- Place the coated lamb shanks on top of the vegetables in the casserole dish.
- In a jug, combine 500ml (2 cups) beef stock and 250ml (1 cup) red wine. Pour the mixture over the lamb shanks, ensuring they are completely submerged.
- Place 2 sprigs of fresh rosemary, 2 bay leaves, and 4 sprigs of fresh mint on top of the meat.
- Cover the casserole dish and cook in the preheated oven for at least 3 hours, or up to 6 hours for extra tenderness. Add extra stock or wine if the liquid reduces too much during cooking.
- Once cooked, remove the lamb shanks from the casserole dish and let them rest for 10 minutes. Remove and discard the herbs.
- Serve the lamb shanks with creamy mashed potatoes, and don't forget a generous glass of red wine!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
18g
Fat
70g
Carbs
5g
