🍽️ Featured Recipe: Herb-Roasted Lamb Shanks for Passover

🍽️ Featured Recipe: Herb-Roasted Lamb Shanks for Passover

In honor of the sacred tradition of Passover, this lamb recipe pays homage to the ancient ritual of the Korban Pesach — the Passover offering. Historically, the Israelites roasted a whole, unblemished lamb as commanded in the Book of Exodus. Though modern observance does not include Temple sacrifices, lamb dishes remain a powerful reminder of that night of deliverance and God’s protection.

📜 Historical & Cultural Notes

• Exodus 12 describes the original Passover, where each household was to roast a lamb and eat it with bitter herbs and matzah.

• The lamb was to be roasted over fire, not boiled, and consumed fully — symbolizing wholeness and purity.

• Today, a roasted shank bone (Zeroa) on the Seder plate represents the sacrifice, and many families serve lamb as part of their Passover meal to connect spiritually and historically to the Exodus.

🐑 Herb-Roasted Lamb Shanks (Serves 4)

🛒 Ingredients:

• 4 lamb shanks (ideally from Black Hammock Farms)

• 2 tablespoons olive oil

• 1 tablespoon kosher salt

• 1 teaspoon freshly ground black pepper

• 6 garlic cloves, minced

• 1 tablespoon fresh rosemary, finely chopped

• 1 tablespoon fresh thyme leaves

• 1 tablespoon fresh parsley, chopped

• 1 large yellow onion, sliced

• 2 cups kosher-for-Passover vegetable broth

• Juice of 1 lemon

🔥 Instructions:

1. Prep the Lamb:
   Pat the lamb shanks dry with a paper towel. Rub each one with olive oil, salt, and pepper.

2. Herb Coating:
   In a small bowl, mix garlic, rosemary, thyme, and parsley. Rub this mixture over each lamb shank, pressing it into the meat.

3. Sear:
   In a large oven-safe pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the lamb shanks on all sides until browned (about 3-4 minutes per side). Remove and set aside.

4. Layer Flavor:
   Add sliced onions to the pot and sauté until softened (about 5 minutes). Add lamb back to the pot, nestling it among the onions.

5. Braise:
   Pour in the broth and lemon juice. Cover tightly with foil or a lid and transfer to a preheated 325°F (165°C) oven. Roast for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.

6. Serve:
   Plate the lamb shanks over a bed of roasted vegetables or matzah-stuffed mushrooms. Spoon onions and juices over the top for added flavor.

🕯️ Passover-Friendly Tips:

• Use kosher-for-Passover broth to meet dietary guidelines.

• Avoid chametz (leavened products) when serving — pair with roasted root vegetables, not grains.

• Add fresh parsley as garnish to tie back to the symbolic greens on the Seder plate.

🙏 Why This Dish Matters

This herb-roasted lamb shank connects your table to thousands of years of Jewish history. It embodies the strength, survival, and spirit of the Exodus while providing a nourishing and symbolic centerpiece for your Passover celebration.

Whether you're following tradition or creating new memories, this recipe from Black Hammock Farms brings faith, flavor, and family together.