Lamb shanks were once a cheap, overlooked cut destined for the stockpot, but in the late 1980s and 1990s Australian chefs rediscovered them, braising them in red wine and herbs and putting them on bistro menus with a flourish. The dish swept the country, became a weeknight slow-cooker hero in homes everywhere, and has remained a menu staple ever since — a rags-to-riches story that Australians happily eat up, often with a side of mashed potato.
What makes it great is the transformation that slow cooking works: sinewy shanks become meltingly tender, their rich, beefy flavour deepened by red wine, tomato, and rosemary into a glossy, spoon-worthy gravy. Served over creamy mash, it’s the ultimate cold-weather comfort — sticky fingers, marrow-rich bones, and a sauce you’ll want to lick from the plate.
