Lamb shanks with orzo and rhubarb galette: Anna Tobias' Easter recipes

Easter immediately brings to mind two things for the writer: cracking dyed red eggs together in the Serbian-style conker game played each year, and lamb. The lamb shank here is a straightforward, moreish take on a popular Greek recipe, and rhubarb makes a seasonally pretty pudding.

To make the shanks, heat the oven to 185C (165 fan)/360F/gas 4¼. Brown seasoned shanks in oil in a casserole, then sweat chopped celery, onion, garlic and oregano. Return the shanks, add tinned tomatoes and white wine, cover and bake for 1¼ hours; turn the shanks, add the orzo and return uncovered for 30 minutes until the meat is tender and the orzo cooked.

Finish with a gremolata of lemon zest, garlic and parsley and serve at once. Serves 6–8. For the rhubarb frangipane galette, blend plain and wholemeal flour with sugar, salt and cold butter to a breadcrumb texture, add ice-cold water to bring the dough together and rest for at least 30 minutes.

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