Lamb shanks are practically tailor-made for a long, slow braise.
When the winter chill settles into the air, our natural instinct is to retreat indoors and seek out comfort. There is a distinct shift in how we approach the kitchen during the colder months.
The quick, light salads of summer make way for meals that require a bit of patience, the kind of cooking that fills the entire house with a rich, welcoming aroma hours before dinner is even served.
Embracing the low and slow method is the ultimate way to tackle winter cooking.
Taking tough cuts of meat and letting them simmer gently over several hours transforms them into something incredibly tender and flavourful.
