While Cass is traveling around Asia enjoying the warm weather and trying new foods I’m happily exploring the fabulous local produce here and playing with new recipes now that the weather is cooling down. While I like the warmer weather the best, I secretly love winter foods!
This lamb shanks recipe is the perfect meal for a cold night in and not only is it simple enough to make but much of the ingredients can be sourced at the local farmers market.
Lamb Shanks with Orange & Star Anise
6 x Olsen Park Lamb Shanks
Pyramid Hill salt
1-2 tablespoons Alden’s Olive Oil
1 x medium red onion, diced
1 x head garlic, cloves peeled and left whole (you can greet garlic from Val at Koondrook General Store)
3 x whole Star Anise
1 x navel orange, cut into 6 sections
1 x teaspoon sugar
1 x cup tomato-basil sauce
1 x cup chicken stock
1 x cup Restdown Verjus
1. Preheat oven to 180C.
2. In a large casserole dish brown the lamb shanks, seasoning generously with salt & pepper. Remove and set aside.
3. Add olive oil to the pot. Add onion, garlic, star anise, & orange. Sauté until the mixture is slightly colored, 3-5 mins.
4. Add the liquids and sugar, bring to the boil. Add the meat back into the pot. Cover and place on the oven.
5. Cook for 1 & 1/2 to 2 hours, until the lamb is tender and the sauce is slightly reduced.
6. Rest out of the oven for 10-15 mins.
7. Serve with mashed potatoes.
Recipe from Rsstdown wines and adapted from Lunch in Paris by Elizabeth Bard.