Italian-style lamb shank casserole. FOR an easy way to add subtle spice to the lamb shank casserole, put in a whole chilli and then remove it before serving. The chicken dish is one of my favourites; the faint aniseed flavour of the tarragon intensifies the flavour of the poultry. The gorgeous juices are on the thin side, so serve this in deep dishes such as soup plates. ITALIAN-STYLE LAMB SHANK CASSEROLE 3 tablespoons olive oil 6 large lamb shanks 2 cloves garlic, crushed 1 onion, sliced 3 sticks celery, sliced 400g tin chopped Italian tomatoes 500ml dry white wine Grated zest and juice 1 lemon 1 long red chilli, whole 2 sprigs rosemary Gremolata 1 clove garlic, finely chopped 3 tablespoons finely chopped flat-leaf parsley Grated zest 1 lemon Heat half the oil in a large frying pan over a medium heat. Cook shanks, a few at a time, until browned. Transfer to a large casserole dish. Heat remaining oil in frying pan and saute garlic, onion and celery for 6-7 minutes, then transfer to casserole dish. Stir tomatoes, wine, lemon juice and zest into casserole and bring to the boil. Tuck in whole chilli and rosemary. Cover, transfer to a preheated 160C oven and cook for 2 hours, turning shanks occasionally. Add a little water if sauce is too thick. Season to taste. Remove chilli and skim off any fat before serving. To make gremolata, mix garlic, parsley and lemon zest. Sprinkle over each lamb shank. Serve with mashed potatoes or cannellini beans. Serves 6 And to drink ... The big, rich flavours of a classic southern Italian red primitivo, such as the 2011 Inkwell Infidel ($26) from McLaren Vale CHICKEN WITH TARRAGON 1 tablespoon olive oil 4 chicken Marylands (leg and thigh) 1 cup white wine 10 x 15cm sprigs of French tarragon 3 tablespoons creme fraiche Heat oil in a large frying pan and fry chicken until browned on both sides. Transfer to an ovenproof dish. Tip fat out of frying pan and pour in wine. Bring to the boil, stirring well to release all the brown bits from the base of the pan. Pour over chicken; tuck in four of the tarragon sprigs. Transfer dish to oven and cook uncovered for 30 minutes. Remove chicken from dish and keep warm. Tip juices into a small saucepan; spoon off fat from the top. Bring juices to the boil. Stir in creme fraiche and rest of tarragon. Taste and adjust seasoning and pour over chicken. Serves 4 And to drink ... A full-flavoured chardonnay such as the 2010 Tyrrells Belford ($30) from the Hunter Valley