LET’S EAT
CHEF CHARLES OPPMAN
Time for Easter Dinner ...
Let’s Skip the Ham and Make Some Lamb…Shanks!
W
ith Easter just around the corner, it’s time to break out the lamb recipes. When we think spring lamb, most of think of that boneless roast or a bone-in leg, but let’s try something different. Of course, French cut lamb chops are wonderful, but expensive and lack flavor. Why not do lamb shanks? This is a great cut of lamb for several reasons—fairly inexpensive, bursting with flavor, soft texture and high collagen (when heated, collagen dissolves to provide flavor and gelatinous texture). A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. Since the leg muscles are well developed they tend to be tough must be braised or slow-baked in the oven. This recipe calls for the braising in the oven. As with any cut of lamb, the shanks are delicious with mint sauce. Please don’t LET'S EAT > PAGE 29
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