Besides the hard boiled boiled egg, one of the foods of the Pesach seder meal that needs a real recipe is the shank bone. The shank bone is symbolic of the lamb sacrifice offered for Passover during the days of the Beit Hamikdash (The Holy Temple in Jerusalem).
There are many variations of how to cook the shank bone, but this is a delicious Syrian style recipe handed down to my mother-in-law from her grandmother for your Pesach seder plate. My mother in law boils the shank as an extra step to remove the extra grease and fat.
- 2 lamb shanks
- 1 large onion, chopped
- 4 cloves of garlic, crushed
- 1/2 teaspoon of pepper
- 1/2 tsp allspice
- 2 tsp salt
- Boil shanks in water in onion for 20 minutes. Rinse in cold water. In a roasting pan coated with non-stick vegetable spray, season shanks in garlic, pepper and salt, and allspice.
- Add 1 inch of water to the pan.
- Bake covered at 350 degrees for 2 hours, basting.
- Uncover, bake 15 minutes longer.
- Variation- After boiling for 20 minutes, throw out water and add fresh water, add onion and spices, return to boil, reduce heat, simmer 1 and 1/2 hours. Broil 15-20 minutes, turning once.
- Terri’s Lamb Shanks for Passover (thejewishhostess.com)
- Moroccan Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon (thejewishhostess.com)
- Syrian Kebabs for Passover (thejewishhostess.com)