Slow-cooked lamb shanks in red wine sauce with creamy mash
Winter comfort food doesn’t get much better than these fall-apart tender lamb shanks with creamy mash.
Super-tender lamb on a bed of creamy mash and slathered in a rich, wine-infused sauce is one of the best ways to warm up this winter. RACV Club executive chef Jason Camillo uses orange zest and star anise to add aromatics and extra flavour to this classic dish, but you can also use cinnamon to add a bit of zing. The beauty of this recipe is you can use a slow cooker and make dinner while you keep working, or you can use an oven or stovetop. Whatever the method, the cooking needs to be long and slow. If you boil the lamb, you will make it tough. “This dish is at its best when the meat is tender and falling off the bone and you only need a spoon to eat it,” Jason says.