There are no secret sauces to serving the best-slow-cooked lamb shank. It takes skill and patience – and those are things that our chef and his team certainly have. CALI’s slow-cooked lamb shank with red wine involves over 24 hours of preparation.
Our slow-cooked tender and juicy lamb shanks are seasoned perfectly with southwest spices to give the meat that extra flavour profile and your taste buds a little kick. CALI’s lamb shank is unbeatable because we cook it tender enough for the meat to gently fall apart inside your mouth!
Chef Anand’s culinary journey started when he was 14 years old. Due to his mother’s health conditions, he had to help out by cooking three meals a day for his family. However, what began as responsibility turned into a fierce passion as Anand became eager to learn new cooking skills. So, he worked for a Chinese food stall in his neighbourhood. And he became renowned for his culinary prowess as the customers eagerly asked him to cook for their private parties. From thereon, it was clear that becoming a chef was his calling. Anand then completed a Hotel and Catering Management diploma course in Chennai and immediately worked as a management trainee for the Oberoi brand for one and a half years. During this time, he understood the finer nuances of the continental cooking style. He also got the opportunity to work in Oman to cook daily for the staff working on the oil rigs, where once again, he picked up new skills.
Finally, when Singapore came calling, our dear Chef Anand was ready to answer! Ever since he joined the CALI brand, our restaurants have mastered the fusion flavours of global cuisine. As we bring our guests and diners together through our food, Anand makes sure that every dish speaks to them and hits all the right notes.
“We plan our menu in such a way to satisfy a majority of the tastebuds. That’s why I focus on creating the world of modern European fusion cuisine on every single plate.” - Chef Anand
Our Slow-Cooked Lamb Shanks are seasoned to perfection with some grand southwest spices to take the flavour profile to bold and exciting places. What’s the big secret? Well, we cook the lamb until it is so tender that the meat just melts inside your mouth.
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