Easter Braised Lamb Shanks with Red Wine & Herbs
Serves: 4 | Prep time: ~20 mins | Cook time: 2½–3 hours
Ingredients
For the lamb
• 4 lamb shanks
• Salt and freshly ground black pepper
• 2 tbsp olive oil
For the braise
• 1 large onion, cut into wedges
• 2 carrots, chopped
• 4 garlic cloves, smashed
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups lamb or beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
Method
1. Brown the lamb
Preheat oven to 165°C. Season lamb shanks generously with salt and pepper. Heat olive oil in a heavy, oven-safe pot or Dutch oven. Brown lamb shanks on all sides until deeply golden. Remove and set aside.
2. Build the flavour
In the same pot, add onions and carrots. Sauté until softened and lightly caramelised. Add garlic and tomato paste; cook for 1–2 minutes until fragrant. Pour in red wine, scraping up browned bits from the bottom. Simmer 5 minutes.
3. Braise
Return lamb shanks to the pot. Add stock, rosemary, thyme, and bay leaf. Liquid should come about halfway up the shanks. Cover and transfer to the oven. Braise for 2½–3 hours, turning shanks once or twice, until meat is fall-apart tender.
4. Finish
Remove herbs and bay leaf. If desired, simmer the sauce uncovered on the stovetop to thicken slightly. Add lemon zest just before serving for a fresh Easter lift.
To Serve
• Spoon rich sauce over the lamb
• Garnish with fresh rosemary or mint
• Serve with:
- Creamy mashed potatoes
- Roasted spring vegetables
- Buttered green beans or asparagus
Hot Cross Buns (With a Twist!)
Ingredients
To make 12 buns
For the dough
• 4 cups (500g) bread flour
• ¼ cup (50g) sugar
• 2 tsp instant yeast
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp allspice
• ½ tsp salt
• 1 ¼ cups (300ml) warm milk
• 1 large egg
• 4 tbsp (60g) softened butter
For the glaze
• 3 tbsp warm apricot jam or honey
For the filling
• 170g chocolate chunks or chocolate spread (e.g., Nutella)
For the crosses
• ½ cup (60g) flour
• 5–6 tbsp water (enough to form a pipeable paste)
Method
1. Make the dough
In a large bowl, combine flour, sugar, yeast, spices, and salt. Add warm milk and the egg. Mix until a shaggy dough forms. Knead in the softened butter until smooth and elastic (about 8 minutes by mixer or 12 by hand). Cover and let rise until doubled — about 1 hour.
2. Shape & fill
Punch down the dough and divide into 12 equal balls. Flatten each piece into a small disc. Add a spoonful of chocolate spread or a few chocolate chunks to the centre.
Pinch the dough closed tightly to seal the chocolate inside. Place buns seam-side down on a parchment-lined tray. Cover and let rise again for 30–40 minutes.
3. Make the crosses
Mix flour with enough water to create a thick paste. Pipe a cross over each bun using a piping bag or a small zip bag with the corner cut off.
4. Bake
Bake at 190°C for 18–20 minutes, until golden brown.
5. Glaze
While still warm, brush buns with apricot jam or honey for a glossy finish.
Enjoy them warm — the chocolate centre stays wonderfully molten!
Blueberry Lemon Loaf with Vanilla Glaze
Ingredients
For the loaf
•1½ cups (190g) all-purpose flour
•1 tsp baking powder
•½ tsp baking soda
•¼ tsp salt
•½ cup (115g) unsalted butter, softened
•¾ cup (150g) sugar
•2 large eggs
•1 tbsp lemon zest
•2 tbsp fresh lemon juice
•½ cup (120g) Greek yogurt or sour cream
•1 tsp vanilla extract
•1 cup (150g) fresh blueberries (tossed in 1 tbsp flour)
For the glaze
•1 cup (120g) powdered sugar
•2–3 tbsp fresh lemon juice
•½ tsp vanilla extract
Method
1. Prep
Preheat oven to 175°C. Line a loaf pan with parchment paper or grease well.
2. Make the batter
Whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add lemon zest, lemon juice, yogurt, and vanilla; mix until smooth.
Gently fold in dry ingredients until just combined. Fold in floured blueberries carefully.
3. Bake
Pour batter into prepared pan. Bake 50–60 minutes, or until a toothpick inserted in the centre comes out clean. Cool in pan 10 minutes, then transfer to a rack.
4. Glaze
Whisk powdered sugar, lemon juice, and vanilla until smooth and pourable. Drizzle generously over the cooled loaf, allowing it to drip down the sides.
Serving Tip
Top with fresh blueberries, thin lemon slices, and a few mint leaves for a bakery stylepresentation
