Slow-braised until meltingly tender, these lamb shanks are rich with rosemary, thyme, and bold red wine flavor. Paired with silky parsnip mash and roasted baby potatoes with sweet garlic, this dish is pure rustic comfort — hearty, elegant, and deeply satisfying.
📝 Ingredients
For the Lamb Shanks
4 lamb shanks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, diced
2 carrots, chopped
3 cloves garlic, crushed
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 teaspoon native Australian pepperberry (or cracked black pepper)
1 tablespoon butter
For the Parsnip Mash
4 large parsnips, peeled and chopped
2 tablespoons butter
1/3 cup warm cream
Salt to taste
For the Sides & Garnish
500g baby potatoes
2 whole garlic bulbs, tops trimmed
Olive oil for roasting
👩🍳 Method
1️⃣ Prepare & Sear the Lamb
Pat lamb shanks dry and season generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear shanks on all sides until deeply browned. Remove and set aside.
2️⃣ Build the Flavor Base
In the same pot, sauté onion and carrots until softened, about 5 minutes. Add crushed garlic and cook for 30 seconds. Stir in tomato paste and cook until slightly caramelized.
3️⃣ Deglaze & Braise
Pour in red wine, scraping up browned bits from the bottom. Simmer 5–7 minutes to reduce slightly. Add beef stock, rosemary, thyme, and pepperberry. Return lamb shanks to the pot. Liquid should come about 3/4 up the sides of the shanks. Cover and simmer gently on low heat (or bake at 325°F / 160°C) for 2–2½ hours, until meat is fork-tender and nearly falling off the bone.
4️⃣ Finish the Sauce
Remove shanks and tent loosely with foil. Simmer sauce uncovered to reduce until thick and glossy. Stir in butter for a silky finish. Strain if desired for a smoother presentation.
5️⃣ Roast the Potatoes & Garlic
Preheat oven to 400°F (200°C). Toss baby potatoes in olive oil and season with salt. Place trimmed garlic bulbs on the tray, drizzle with olive oil, and wrap loosely in foil. Roast 35–40 minutes until potatoes are golden and garlic is soft and caramelized.
6️⃣ Make the Parsnip Mash
Boil chopped parsnips in salted water until tender, about 15–20 minutes. Drain well. Mash with butter and warm cream until smooth and creamy. Season to taste with salt.
🍽️ To Serve
Spoon creamy parsnip mash onto plates. Top with a lamb shank and generously drizzle with rosemary red wine reduction. Add roasted baby potatoes and squeeze sweet roasted garlic over the top for extra depth.
Rich, rustic, and beautifully balanced — this Australian-style lamb shank dinner is comfort food elevated to something truly special