By F&B’s Esmond Kwan

Lamb shanks are the king of all lamb cuts. Slow cooked until meltingly tender in a rich, deeply flavoured red wine sauce – what more could you want?

Back by popular demand, for next week only, Tattersalls will be serving up Head Chef Fernando’s special – braised lamb shanks with house-made mash & mirepoix.

Lamb shanks are a great lunch option, braised over two nights, and delectable to eat. It is the lower section of the animal’s leg and the naturally lean cut of the lamb, making it healthier than other cuts of the lamb.

Chef Fernando has chosen the braising technique – cooking the meat in a small amount of liquid (in this case, shiraz) and on a bed of vegetables and herbs – to further enhance this flavoursome piece of meat. The liquid, vegetables, and herbs, as well as the added juices from the lamb that get released during the cooking process, all become part of a self-made gravy at the end.

After braising, you will be left with a very tender piece of meat that falls off the bone and a delicious rich gravy!

That lovely lamb flavour is an excellent match with our featured Syrah wine.

To enjoy this special dish, available next week only until sold out, please contact the team at to reserve a table.