Agnello in Salsa Bianca + Sugo d'Agnello
Lamb shanks slow roasted with a lemon egg colatura di alici sauce + Lamb and tomato sauce
This is a perfect Easter / early Spring main for lunch that is easy to make. Agnello in salsa bianca is a Sardinian dish normally using cubed stewing lamb. The day I had stopped by the butcher, they had just gotten lambs in and were in the process of cutting it down. Two shanks came to $20 - roughly 3 lbs (there is a big bone). The two shanks along with starters (soppressata, olives, cheese) sides (broccoli rabe, fried artichokes, bread) and dessert (ricotta pie) is enough for four people. However if you want to ensure some leftover lamb to make a sauce, pick up two more shanks, one more onion, and add in two more bay leaves. Salsa bianca is just egg and lemon juice whipped into a sauce but I add in colatura. Lamb and anchovies taste so good together. I shared this dish last year, Spiedini d’agnello (skewered lamb, bay, bread), pine nut colatura aioli and mint oil.
Enjoy!