Braised Lamb Shanks With Charred Lettuce And Peas Easter Dinner The Main Course.

Ready to eat

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.

Vegetable porn for the braising liquid

Ready for the oven

Meat and peas and lettuce