As Easter approaches, the eternal dilemma of what to serve for the celebratory feast begins. This year, acclaimed chef Anna Tobias offers a refreshing departure from the standard roast leg of lamb. Instead, she champions a more relaxed but equally spectacular menu: meltingly tender lamb shanks nested in rich orzo, followed by a rustic, seasonal rhubarb galette.
Tobias’ approach to holiday cooking is rooted in practicality and profound flavor. By opting for lamb shanks, home cooks can lean into the magic of slow braising. As the meat cooks low and slow, it releases deep, savory juices that become the perfect cooking liquid for the orzo. The small, rice-like pasta absorbs every drop of the aromatic broth, resulting in a one-pot masterpiece that feels both luxurious and deeply comforting.
"The beauty of a braise is that it does the hard work for you, leaving you free to actually enjoy the holiday with your guests," is the core philosophy behind this festive approach.
To finish the meal, the menu embraces the quintessential flavor of early spring: rhubarb. The rhubarb galette is an exercise in elegant simplicity. Unlike a traditional, labor-intensive pie, a galette's free-form crust is famously forgiving and effortlessly beautiful. The buttery, flaky pastry wraps lightly around a sweet-tart filling of bright pink rhubarb, creating a vibrant dessert that perfectly cuts through the richness of the savory lamb course.
For those looking to step away from kitchen stress this Easter Sunday, this rustic menu provides the ultimate blueprint. It is a true celebration of seasonal ingredients, hands-off cooking, and the simple joy of sharing a memorable spring meal with loved ones.