Winter comfort food doesn’t have to be heavy. Vintner’s Bar & Grill Head Chef Peter Clarke adds a burst of colour to the table with this hearty yet delicate roast beetroot dish, designed to delight all the senses.

Lamb shanks are one of his favourites because of their gelatinous muscle structure that softens to a melted, silky texture over several hours in the slow cooker or oven.

Clarkey's advice is to start with a mirepoix the 'holy trinity' of chopped carrot, onion and celery which provides a sweet base, add red wine for colour and richness and serve with a soft polenta for heartiness and texture.

It's a supremely easy week-day meal or perfect for a Saturday night feast with a glass of a medium-bodied, spicy red wine, such as our Yalumba Old Bush Vine Grenache, or for something a little heartier, try our Yalumba Paradox Shiraz.