It’s time to give “Shanks” for one of the most versatile and delicious parts of the lamb, the Shank! We love seeing the heaps of ways chefs are using Aussie lamb shanks across dayparts, cuisines and cooking styles. Here are three of our faves, from French to Asian to an Indian/Latin mashup:
This cassoulet is comfort food from a totally different side of the globe, but also starring the Aussie lamb shank. Slowly braised with mirepoix and red wine, and served dramatically on the bone atop a flavor-soaked bed of white beans. Yes please!
Harvard University Dining’s Chef Martin Breslin keeps it simple and customizable for students and faculty with his Aussie lamb noodle bowl. The lamb builds on the appeal of a personalized global comfort food, and takes it to the next level.
Here the shank goes truly global, with Indian spices and a bright, colorful golden tomato concasse, using a crispy tostada as a familiar carrier. Nice one chefs!