This holiday, we want two things – delicious food and maximum relaxation. To achieve this, we're looking for show-stopping meals, with bold rich flavours, that taste incredible — but weren't actually that hard to make.
Our salvation has arrived in the form of this 6-spice confit lamb shank recipe from Ricarda's. Executive chef Julien Laffaruge shares a recipe that braises the meat in a medley of holiday spices, for a rich, tender lamb dish that will impress even the most seasoned of guests.
The saucy, fall-off-the-bone meal goes with a variety of sides, but chef recommends serving with couscous, rice, mashed potato, fregola or even pasta. On the vegetable front, baked carrot, cauliflower, brussels sprouts, mushroom or rapini works best.
And, because you deserve it, we've included a suggested pairing so you can get things in the oven and relax with a glass (or two) of something special before dinner is served.