Easter Lamb Shank and Side Dishes

This was our first recipe Amanda and I cooked together when we first had this idea to keep in touch through food and it was right around Easter last year! We decided for our first meal together, we wanted to cook the same dish so we’d have something to discuss on our skype dates. Our first meal was something of a departure from my usual dinner rotation recipes and it was a new experience in both cooking and eating for me. We decided to cook one of the traditional Easter recipes, a leg of lamb. However, upon examining the goods at the grocery store, we quickly and independently decided that a whole leg of lamb was entirely too much (much to my husband’s dismay) and decided on lamb leg shanks: much smaller and more economical.

To start, we both seasoned our lamb shanks similarly, and I decided to serve my lamb with a simple cauliflower mash and roasted green beans. It was the perfect introductory meal to our new food and communication goals which have so far been successful and a blast to continue.

Roasted Lamb Shank Ingredients:

  • 1 lamb shank, on the bone
  • 3-4 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked pepper
  • 1/4 tsp ground thyme
  • 1/4 tsp dried marjoram
  • 2-3 sprigs of fresh rosemary

Instructions:

  1. Preheat the oven to 375°F
  2. Trim the lamb shank of any large, unwanted pieced of fat, although it is not necessary.
  3. mix together the garlic, salt, pepper, thyme, and marjoram in a small bowl. Rub lamb shank with spice mixture and place in on rack in roasting pan.
  4. Add sprinkle some of the fresh rosemary over the lamb shank and add the remaining sprigs to the top for cooking.
  5. Place lamb shank on rack of roasting pan* and cook in oven for 30 minutes, or until the internal temperature reaches 160°F for Medium or 170°F for well done. I would recommend removing from the oven a few degrees lower than your desired temperature, covering with foil and allowing to rest for 10 minutes to keep everything juicy.
  6. Serve with vegetables of your choice, or the two recipes I made follow.

IMG_0211

*I did not have a specific roasting pan, so I fashioned these foil tubes to lift the shank above the floor of the pan so that it was not sitting in its own juices, and it seemed to work in a pinch. 

Cauliflower Mash Ingredients:

 

  • 1 head of cauliflower cut into rough florets
  • 2 cloves of garlic-minced
  • Salt and pepper to taste
  • Additional herbs to your liking ( I added a bit of rosemary, some oregano and thyme to tie to the lamb)

Instructions:

  1. Place the cauliflower in a large pot and pour in enough water to cover, you can salt the water a bit if you like
  2. Bring to boil and cook for 5-10 minutes until fork tender
  3. Drain and let the cauliflower cool a bit until it is suitable for a food processor
  4. Place in food processor with salt, pepper and any additional herbs and blend until smooth
  5. Reheat over low heat if necessary and serve

IMG_0207

IMG_0213

Balsamic Roasted Green Beans Ingredients:

  • 1 lb of green beans ends removed
  • 2-3 cloves of garlic, minced
  • 2 tbs balsamic vinegar
  • 1 tbs olive oil
  • salt & pepper to taste

Instructions:

  1. Preheat oven to 375°F
  2. Spread green beans on a baking sheet and sprinkle on all other ingredients
  3. Use hands to toss ingredients together so that beans are well coated
  4. Bake at 375 for 20-25 minutes and enjoy!

IMG_0206

Wine Pairing: It makes sense that our first recipe would pair well with one of our favorite and most readily available wines. Because lamb has notes of traditional beefy flavors while also being pleasingly different, a fruit forward cabernet would be a great match with this dish. Happy cooking!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s