Lamb shanks with orzo
Easter immediately brings to mind two traditions for me: cracking dyed red eggs together in a game similar to conkers, a Serbian custom we observe annually, and enjoying lamb. Lamb is always part of our Easter lunch, a practice rooted in religious tradition. The lamb shank recipe presented here is a straightforward and flavorful adaptation of a popular Greek dish. For dessert, I have chosen rhubarb, which perfectly represents the season and offers both visual appeal and delightful taste.
Ingredients:
- 50ml olive oil
- 6 lamb shanks
- Sea salt and black pepper
- 3 sticks celery, washed and finely chopped
- 2 onions, peeled and finely chopped
- 3 garlic cloves, 2 peeled and finely chopped, 1 peeled
- 1 tbsp dried oregano
- 200g tinned chopped tomatoes (half a tin)
- 375ml white wine
- 300g orzo
- 1 lemon
- 1 small bunch flat-leaf parsley, leaves picked
Preheat the oven to 185°C (165°C fan)/360°F/gas mark 4¼. Heat the olive oil in a casserole dish large enough to hold the lamb shanks comfortably over medium-high heat. Season the lamb shanks with sea salt and black pepper, then brown them on all sides in the hot oil. Transfer the browned shanks to a plate. If your casserole is not large enough to brown all the shanks at once, do so in batches and then arrange them in a baking dish in a single layer.
Add the chopped celery, onion, two cloves of chopped garlic, and oregano to the pot. Sweat the vegetables gently for about five minutes, stirring occasionally, until softened. Return the lamb shanks to the pot with the meatiest side down. Sprinkle over the chopped tomatoes and pour in the white wine. Alternatively, if using a separate baking dish, transfer the sautéed vegetables, tomatoes, and wine to it.
Cover the pot or baking dish with a lid or foil and bake for one hour and fifteen minutes. After this time, turn the shanks so the meatiest side is facing up. Pour in the orzo and stir gently to distribute the pasta evenly in the cooking liquid. Return the uncovered pot to the oven for an additional 30 minutes, by which time the lamb should be tender and the orzo cooked. Taste the cooking liquid and adjust seasoning as needed.
While the orzo cooks, prepare the gremolata. Finely grate the lemon zest and the remaining garlic clove onto a board. Place the parsley leaves on top, then finely chop the mixture until well combined. Sprinkle the gremolata over the lamb shanks just before serving.
Rhubarb frangipane galette
Preparation time: 10 minutes
Rest time: 45 minutes plus
Cooking time: 1 hour 40 minutes
Serves: 6-8
Ingredients for the pastry:
- 125g plain flour
- 40g wholemeal flour
- 1 tbsp sugar
- ½ tsp salt
- 115g cold unsalted butter, cubed
- 50-75ml ice-cold water
Ingredients for the filling:
- 100g unsalted butter
- 100g sugar
- 100g whole shelled almonds, blended to a fine gravel consistency
- 2 eggs
- 500g rhubarb, trimmed and washed
- 3 tbsp demerara sugar
To begin, prepare the pastry. Combine both flours, sugar, salt, and half the butter in a food processor and blend until the mixture resembles breadcrumbs. Add the remaining butter and blend again until the butter pieces are the size of hazelnuts. Alternatively, this can be done by hand in a large bowl.
Transfer the mixture to a large bowl, add three-quarters of the ice-cold water, and mix quickly and thoroughly until the dough comes together. If the dough feels dry, add a little more chilled water. Shape the dough into a disc, wrap it in clingfilm, and refrigerate for at least 30 minutes.
Meanwhile, prepare the frangipane filling. Using a food processor or stand mixer, beat the butter and sugar until pale and creamy. Add one egg and mix well, then incorporate the ground almonds.
Roll out the rested pastry into a disc approximately 26cm in diameter and about the thickness of a £1 coin or slightly thicker. Place the pastry on an unlined baking sheet to ensure a crisp base. Spread the frangipane evenly over the pastry, leaving a 2.5cm border around the edges.
Examine the rhubarb stalks; if some are thicker than others, halve them to achieve uniform thickness. Arrange the rhubarb neatly over the frangipane, avoiding the pastry border. Trim pieces as necessary to cover the filling completely, using careful placement to fill gaps.
Fold the pastry border up and over the rhubarb at the sides. Whisk the remaining egg to create an egg wash and brush it over the exposed pastry. Sprinkle the demerara sugar on top of the egg-washed pastry. Chill the tart in the refrigerator for 10-15 minutes to help improve the pastry texture.
Preheat the oven to 170°C (150°C fan)/340°F/gas mark 3½. Bake the tart for one hour, checking after 40 minutes. If the rhubarb appears to be browning excessively, cover it with a disc of greaseproof paper and weigh it down gently to protect the color. A few browned edges are acceptable, but the aim is to preserve the rhubarb’s vibrant pink hue.
Remove the tart from the oven and allow it to cool for at least 20 minutes before slicing. Serve with crème fraîche or whipped cream.
"Easter for me immediately brings to mind two things: cracking dyed red eggs together in the style of conkers (a Serbian game that we play every year) and lamb. We always eat lamb at Easter lunch, and I suppose that simply harks back to religious tradition."
"Today’s lamb shank dish is a wonderfully straightforward and moreish take on a popular Greek recipe. I’ve gone for rhubarb for pudding, because it’s just so representative of this time of year – it’s also very pretty on the eye and a treat to eat, too."
Anna Tobias is chef and co-owner of a well-regarded establishment, contributing her culinary expertise to seasonal dishes.
