Lamb shanks recipe features slow-braising techniques

A recipe for slow-braised lamb shanks focuses on a low-and-slow cooking method to achieve a tender texture. Inspired by a River Cafe recipe for ossobuco bianco, this version utilizes a lighter braising liquid consisting of chicken or lamb stock, dry white wine, and a hint of tomato, rather than the traditional beef stock and red wine.

Key ingredients include onion, fennel, celery, garlic, anchovies for umami depth, and thyme. The recipe suggests cooking the shanks in a casserole or roasting pan, or using a slow cooker, provided the sauce is reduced after cooking. The dish is designed to produce leftovers that can be repurposed into hand pies with silverbeet, olives, and lemon, or a chickpea and lentil soup inspired by Moroccan harira.