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Borrowing from the classic combo of lamb served with mint jelly, this comforting dish braises the lesser-used cut of lamb shank until fork tender, then brightens it all up with a mint-orange pesto. It’s a nice way to bring spring into the meal any time of year.
What to buy: We used lamb foreshanks for this recipe; most high-end butchers and grocery stores carry them.
Game plan: The pesto can be made and the shanks fully cooked up to 2 days ahead—just don’t stir in the pesto until the last minute. To serve, rewarm the shanks on the stove over medium-low heat, then whisk in the pesto.
This recipe was featured as part of our Hosting Your First Passover menu.
For the pesto:
To finish the lamb: