Serious Eats: Recipes
Sunday Supper: Citrus-Braised Lamb Shanks
If you're celebrating Easter, you've probably already got plans for tomorrow night's supper, but if not, I've found this recipe, adapted from The River Cottage Meat Cookbook by Hugh Fearnley-Whittingstall, ideal for a Sunday afternoon. I'm posting it a little ahead of schedule, just in case you want to get to the butcher and grab some lamb shanks. Because you're braising the shanks—a great way to handle a cut that can otherwise be easily overcooked—you've got time to go out and attend church or visit with family while the oven does most of the work. Once the lamb is tender, it's only a matter of finishing the sauce and serving with some appropriate sides. I like this one because I can still do lamb without cooking a very large piece or going through a large amount of fuss to have a taste of this traditional Easter dish.