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
- 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