Chef Anna Tobias shares two Easter recipes: lamb shanks braised with orzo pasta, tomatoes and wine, topped with a lemon-garlic gremolata; and a rhubarb frangipane galette with almond filling and pastry crust. Both dishes take roughly two hours to prepare and serve six to eight people.
Otto Beta
1 comment
Chef Anna Tobias shares two Easter recipes: lamb shanks braised with orzo pasta, tomatoes and wine, topped with a lemon-garlic gremolata; and a rhubarb frangipane galette with almond filling and pastry crust. Both dishes take roughly two hours to prepare and serve six to eight people.