Anna Tobias' Easter Lamb Shanks with Orzo and Rhubarb Galette Recipes
Easter evokes cherished traditions, from cracking dyed red eggs in Serbian-style games to enjoying succulent lamb at the festive lunch table. Anna Tobias, chef and co-owner of Cafe Deco in London, shares her delightful Easter recipes: a moreish lamb shank dish with orzo and a stunning rhubarb frangipane galette. These dishes blend simplicity with seasonal flair, perfect for celebrating the holiday.
Lamb Shanks with Orzo: A Greek-Inspired Delight
This recipe offers a straightforward and flavorful take on a popular Greek lamb dish. It requires 15 minutes of preparation and 2 hours of cooking, serving six people generously.
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 finely chopped, 1 whole)
- 1 tbsp dried oregano
- 200g tinned chopped tomatoes
- 375ml white wine
- 300g orzo
- 1 lemon
- 1 small bunch flat-leaf parsley, leaves picked
Method:
- Preheat the oven to 185C (165C fan)/360F/gas 4¼. Heat olive oil in a casserole dish over medium-high heat. Season lamb shanks, brown them all over, then transfer to a plate. If needed, brown in batches and place in a baking dish.
- Add celery, onion, chopped garlic, and oregano to the pot. Sweat on gentle heat for about five minutes until soft. Return lamb shanks to the pot, meatiest side down. Sprinkle over tomatoes and wine. Cover with a lid or foil and bake for 1 hour 15 minutes.
- Flip shanks so meatiest side is up. Pour in orzo, stirring to mix into the liquid. Return to oven uncovered for 30 minutes, until lamb is tender and orzo cooked. Adjust seasoning to taste.
- While pasta cooks, make gremolata: finely grate lemon zest and remaining garlic clove. Chop parsley leaves with the zest and garlic until mixed. Sprinkle over lamb before serving.
Rhubarb Frangipane Galette: A Seasonal Sweet Treat
This galette celebrates rhubarb, a quintessential spring ingredient. It takes 10 minutes to prepare, with 45 minutes resting and 1 hour 40 minutes cooking, serving 6-8.
Pastry Ingredients:
- 125g plain flour
- 40g wholemeal flour
- 1 tbsp sugar
- ½ tsp salt
- 115g cold unsalted butter, cubed
- 50-75ml ice-cold water
Filling Ingredients:
- 100g unsalted butter
- 100g sugar
- 100g whole shelled almonds, blended finely
- 2 eggs
- 500g rhubarb, trimmed and washed
- 3 tbsp demerara sugar
Method:
- Make pastry: blend flours, sugar, salt, and half the butter to breadcrumbs. Add remaining butter, blend to hazelnut-sized pieces. Mix in ice-cold water to form a dough. Shape into a disc, wrap, and chill for at least 30 minutes.
- Make frangipane: beat butter and sugar until pale. Stir in one egg, then ground almonds.
- Roll pastry into a 26cm disc. Place on an unlined baking sheet. Spread frangipane over, leaving a 2.5cm border. Arrange rhubarb on top, covering frangipane. Fold pastry border over rhubarb edges.
- Whisk remaining egg for egg wash, brush over pastry. Sprinkle with demerara sugar. Chill for 10-15 minutes.
- Preheat oven to 170C (150C fan)/340F/gas 3½. Bake for 1 hour, checking after 40 minutes. If rhubarb browns too much, cover with greaseproof paper. Cool for 20 minutes before serving with creme fraiche or whipped cream.
Anna Tobias' recipes offer a perfect blend of tradition and innovation for Easter. The lamb shanks provide a hearty main course, while the rhubarb galette adds a sweet, seasonal finish. Enjoy these dishes to make your Easter celebration memorable.
