Anna Tobias' Easter Lamb Shanks with Orzo and Rhubarb Galette Recipes
Easter traditions often revolve around family, games, and special meals. For chef Anna Tobias, Easter immediately brings to mind two cherished elements: the Serbian game of cracking dyed red eggs, similar to conkers, and the classic centerpiece of lamb. Lamb has long been a staple at Easter lunches, rooted in religious customs, and Tobias offers a wonderfully straightforward and moreish take on a popular Greek recipe. Paired with a pretty rhubarb galette, this menu captures the essence of spring and provides a treat for both the eyes and the palate.
Lamb Shanks with Orzo: A Greek-Inspired Delight
This lamb shank dish is a hearty and flavorful option that serves six. With a prep time of 15 minutes and a cook time of 2 hours, it's perfect for a festive gathering. The recipe calls for 50ml of olive oil, 6 lamb shanks, sea salt, black pepper, 3 sticks of celery finely chopped, 2 onions finely chopped, 3 garlic cloves (2 chopped, 1 whole), 1 tablespoon of dried oregano, 200g of tinned chopped tomatoes, 375ml of white wine, 300g of orzo, 1 lemon, and a small bunch of flat-leaf parsley.
To prepare, heat the oven to 185C (165 fan)/360F/gas 4¼. Pour the oil into a casserole dish and heat it on medium-high. Season the lamb shanks and brown them all over, then transfer to a plate. If your casserole isn't large enough, brown the lamb in batches and place them in a baking dish in a single layer. Add the celery, onion, chopped garlic, and oregano to the pot, sweating them on a gentle heat for about five minutes until soft.
Return the lamb shanks to the pot, meatiest side down, and sprinkle over the tinned tomatoes and wine. If using a baking dish, pour the sautéed vegetables, tomatoes, and wine over the lamb. Cover with a lid or foil and bake for an hour and a quarter. Flip the shanks so the meatiest side is up, then pour in the orzo, stirring and shaking the pot to ensure the pasta falls into the cooking liquid. Return to the oven, uncovered, for another half hour, until the shanks are tender and the orzo is cooked. Adjust seasoning as needed.
While the pasta cooks, make a gremolata by finely grating the lemon zest and the remaining garlic clove onto a board. Place parsley leaves on top and chop finely to mix everything together. Sprinkle the gremolata over the lamb just before serving for a fresh, zesty finish.
Rhubarb Frangipane Galette: A Springtime Dessert
For dessert, Tobias presents a rhubarb frangipane galette that serves 6-8. With a prep time of 10 minutes, a rest time of 45 minutes plus chilling, and a cook time of 1 hour 40 minutes, it's a showstopper worth the effort. The pastry requires 125g plain flour, 40g wholemeal flour, 1 tablespoon sugar, ½ teaspoon salt, 115g cold unsalted butter cubed, and 50-75ml ice-cold water. The filling includes 100g unsalted butter, 100g sugar, 100g whole shelled almonds blended to fine gravel consistency, 2 eggs, 500g rhubarb trimmed and washed, and 3 tablespoons demerara sugar.
Start by making the pastry. In a food processor, blend both flours with the sugar, salt, and half the butter to a breadcrumb consistency. Add the remaining butter and blend until it's broken down to hazelnut-sized pieces. Alternatively, mix by hand in a large bowl. Tip the mix into a bowl, add three-quarters of the ice-cold water, and mix quickly until a dough forms. Add more water if dry. Shape into a disc, wrap in clingfilm, and chill for at least half an hour.
Meanwhile, make the frangipane by beating the butter and sugar until pale and creamy. Stir in one egg until combined, then work in the ground almonds. Roll out the rested pastry into a 26cm-diameter disc, about the thickness of a £1 coin, and place on an unlined baking sheet for a crisper base. Spread the frangipane over the pastry, leaving a 2½cm border. Arrange the rhubarb on top, trimming as needed to cover the frangipane completely. Lift the pastry border over the rhubarb at the sides.
Whisk the remaining egg for an egg wash and brush it over the exposed pastry. Sprinkle with demerara sugar and chill for 10-15 minutes. Heat the oven to 170C (150C fan)/340F/gas 3½ and bake for an hour. Check after 40 minutes; if the rhubarb is browning too much, cover with greaseproof paper. Let cool for at least 20 minutes before slicing and serving with crème fraîche or whipped cream.
Anna Tobias, chef and co-owner of Cafe Deco in London WC1, brings these recipes to life, blending cultural influences for a memorable Easter feast. Whether you're honoring traditions or starting new ones, these dishes offer a delicious way to celebrate the season.
