Easter Dinner Done Right

Try something new for Easter dinner this year.

More on:

• Cooking Tips
• Family Dinner
• Party Planning

This year, think shank when you think Easter lamb. The entire leg offers various cuts for roasting and grilling, but only its lower portion, the shank, can render a velvety sauce when coaxed out by a long, slow braise.

The foreshanks are meatiest (allow one per person and order them ahead from a butcher), and the flavor is assertive enough to stand up to serious herbs, chili peppers, Middle Eastern seasoning or full-bodied wine. Rosemary and garlic are classics, and this dish from allrecipes.com is a wonderful example of just that. Rosemary Braised Lamb
Submitted by S. Hodge

You Will Need
6 lamb shanks
2 tablespoons olive oil
2 onions, chopped
3 carrots, cut into 1/4-inch rounds
10 cloves garlic, minced
1 bottle red wine (750 milliliters)
1 can whole peeled tomatoes with juice (28 ounces)
1 can condensed chicken broth (10.5 ounces)
1 can beef broth (10.5 ounces)
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme


What to Do
1. Sprinkle shanks with salt and pepper. Heat oil in large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, 8 minutes. Move to plate.

2. Sauté onions, carrots and garlic, 10 minutes. Add remaining ingredients. Return shanks to pot; bring to boil. Lower heat to medium-low. Cover; simmer 2 hours. Remove cover; simmer 20 minutes.

3. Move shanks to platter; put in warm oven. Boil juices until thickened. Spoon over shanks.

Serves 6

From Reader's Digest - April 2007

 

• Decorating Easter Eggs
• Egg designs have never been so elegant!
• 
• Easter: Marinated Fruit Salad Recipe
• Juice adds refreshing flavor to this make-ahead fruit salad.
• 
• Elegant Brunch: Floral Ice Bowl
• Bowl folks over at your gathering with this frozen serving bowl.
• 
• An Easter Meal With Kid Appeal
• Celebrate the holiday with a menu you can take outdoors.
• 
• More Easter Recipes
• 
• More Easter Fun
• Your guide to an easy and elegant holiday.
• 
• More Recipes and Tips From Molly O'Neill
• 

My friend asked his father-in-law, a crop-duster, how his day had gone. "It was the worst day of my life," replied the man. "This morning I was up in my plane dusting a field when I nicked a power line and damaged the wing of the plane. When I got back to the office, my boss chewed me out. Then the guy from the FAA chewed me out. On my way home, I stopped off at a bar and was handed a warm beer. So I yelled at the bartender, 'Don't you have any cold beers?'

The bartender said, 'Sorry, but we've been out of electricity all day ever since some idiot crop-duster hit a power line down the road.'"

-- Essie Conley

“ You have to know how to accept rejection and reject acceptance. ”

— Ray Bradbury

See More Quotes

Sponsored Links