Lamb Shanks with Tomato, Mint, and Basil

Easter is just around the corner, and this time of year always brings me thoughts of the small island in the Pacific Northwest where I grew up. With spring came lush green meadows, heavenly scented orchards, and glorious dewy mornings. The island was also a prime location for raising sheep, so much so that it was well-known throughout the region for producing succulent, tender lamb. So perhaps it’s no surprise that to this day, when I think spring, I always think lamb.

Not all of us are fortunate enough to grow up in such a pastoral setting, but that doesn’t mean we can’t get quality lamb. Due to its rise in popularity, lamb is increasingly available. These days you can find excellent meat in many local regions, and you can also purchase imported lamb, especially from New Zealand. Whenever possible, it’s important to seek out grass-fed lamb over grain fed. Grass-fed meat is higher in nutrient density, with considerably more vitamins and minerals—particularly beta-carotene, vitamin E, zinc, and iron. Meat from ruminants also contains significantly higher levels of omega-3 fatty acids and conjugated linoleic acid than you’ll get from grain-fed animals.

Now that I’m in Colorado, spring doesn’t hit us quite as early as it does back home. I still crave the light fare and fresh flavors offered by the newly sprouted first vegetables of the season. But sometimes, when winter just won’t let go, I’ll serve something hearty and succulent. One such quintessential dish that graces many spring feasts is a roast leg of lamb. In the following recipe, a slow-cooked lamb shank pays homage to both spring and winter. The mint and basil keep the dish bright and also complement the tomatoes and lamb perfectly. The marrow and cartilage in the shanks combine to create a luscious sauce rich in gelatin and minerals. Serve this over mashed potatoes or soft polenta, or with a piece of crusty bread to sop up the juices.