Braised Lamb Shanks With Charred Lettuce And Peas Easter Dinner The Main Course.
I wanted to make lamb for Easter but wanted to do something different than the more traditional leg of lamb, I saw this recipe the other day in an email I got from Tasting Table (you can find the recipe by clicking on the link). It immediately spoke to me, maybe that sounds silly but I am sure there have been recipes you have seen that you immediately knew you had to make, well thats what I mean here. I knew I had to make it, the combination of lamb shanks slowly braised until they are fall off the bone tender atop delicious spring peas and grilled lettuce is a marriage made in heaven in my opinion. To top it off you drizzle the lamb with a mint,garlic and crisped shallot sauce. It’s beautiful, the very essence of Spring and ridiculously delicious. I decided to add a few more ingredients to this dish, some micro potatoes roasted until the skin is crisp and some roasted carrots. The platter is beautiful, the flavors assertive and fresh. It’s a wonderful meal, it’s not quick to make but it is a holiday. Happy Holidays to All of you, I hope you have a wonderful day with family and friends and some amazing food.
Note: I did modify this recipe a bit. I did not use anchovies, instead I made a paste with garlic, sea salt, worcestershire sauce and rubbed that into the shanks. I also did not put them in the fridge uncovered, put them in zip lock bags and stored overnight. It worked just fine. I also did not brown the shanks in the oven I used my pan, I wanted to have all those lovely brown bits. When I put them back in the oven I kept at 400 for 15 minutes then reduced the heat to 325 degree’s, I wanted a slow braise. The result was pretty much the same, the meat was fall off the bone tender and the sauce reduced nicely in my pot.
Meat and peas and lettuce