Easter Dinner Done Right

Try something new for Easter dinner this year.

By Molly O'Neill from Reader's Digest | April 2007
Braised LambPhotographed by Erik RankBraised lamb is meltingly tender and delicious.

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

    How to make it 

  • 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.