Cooking Tips from the Studio

Restaurants and fast food outlets have been shut down to minimise movement in this critical time. Many are challenged as their cooking skills are being put to the test. From time to time, you can prepare a delicious meal as if you have a professional chef in the kitchen. Try the recipe below for a delicious meal which you can share with the others. 

Red Wine, Balsamic and Rosemary Braised Lamb Shank


4 lamb shanks, trimmed, 8 eschallots, peeled, 1 cup red wine, 2 cups chicken stock, 1/4 cup balsamic vinegar, 2 long sprigs rosemary, Olive oil mash, to serve, Broccollini, to serve


  • Preheat the oven to 170c. Place a heavy based casserole over a moderately high heat. Rub some olive oil over the lamb and season with salt and pepper. Sear for 8 minutes or until browned all over. Remove the shanks and set aside.
  • Place the shallots in the pan and cook for 4 minutes or until coloured. Add the wine, stock, vinegar and rosemary along with the lamb. Bring up to the boil, cover and place in the oven for 2 hours or until very tender. Remove the lid and cook for a further 30 minutes. Turn them over once or twice if they are colouring too much.
  • Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary. Serve with olive oil mash and steamed broccollini.

Tip: The lamb shanks can be cooked the day before and gently heated to serve. You can substitute the mashed potato with some soft polenta.”

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