Australian Chef Ross Lusted Shares Slow-Cooked Lamb Recipes

A detailed slow‑cooked lamb shank recipe styled for the Australian palate lists ingredients such as lamb shanks, red wine, beef broth, rosemary and thyme, and provides step‑by‑step instructions for browning, sautéing vegetables, deglazing with wine and simmering the meat for three to four hours until tender.

Award‑winning chef Ross Lusted, co‑owner of the Woodcut restaurant and head chef at Crown Sydney, demonstrated his technique for a perfect Sunday roast lamb shoulder. He explained a buttermilk brine, clay‑pot roasting, and a final caramelisation phase, highlighting the dish as part of the restaurant’s relaunched Sunday roast lunch menu.