• 4 large lamb shanks (approx. 1.5kg)
• 2 tbsp olive oil
• 1 large red onion, finely chopped
• 3 cloves garlic, minced
• 1 cup beef stock
• 1 cup red wine (or extra stock)
• 2 tbsp tomato paste
• 3 sprigs fresh rosemary
• Salt and pepper to taste

For burger assembly:

• 4 brioche burger buns, toasted
• 1 cup creamy cabbage slaw
• 1 red onion, thinly sliced into rings
• 4 tbsp tzatziki or garlic aioli

METHOD

• Preheat oven: Set your oven to 150°C.
• Sear meat: Heat oil in a heavy pot; brown shanks well on all sides.
• Sauté aromatics: Remove shanks; fry onion and garlic until soft.
• Build braise: Stir in tomato paste, stock, red wine, and rosemary.
• Return lamb: Place shanks back in, cover tightly, and bake for 3.5 hours.
• Shred meat: Remove lamb; use two forks to pull meat off the bones.
• Reduce sauce: Simmer the remaining pot juices until thick, then mix into the shredded lamb.
• Assemble burgers: Layer slaw on the bottom bun, pile lamb high, top with tzatziki and onion rings.