This was a last minute dish that we made yesterday for Easter. Usually I prepared a leg of lamb and have my usual group over for the traditional Easter Dinner. In the age of Covid-19, that was a no-go.  All my friends and acquaintances, as well as Holly and I, are self distancing and hunkering down until this pandemic is over. Honestly, what with the coronavirus and alI I hadn’t planned a holiday dinner. Then, at the last minute, Holy reminded me of the holiday tradition. Problem was, we had no leg of lamb available. We looked in the freezer, and we did have some lamb shanks. I got to thinking, maybe this time I can still do something special with lamb shanks.

One of my favorite entrées is a Middle Easter dish known as Mozaat. Actually, it’s a veal dish, But, not what you think: it’s a shin of veal preparation where the veal shin is steamed along with herbs and spices. I figured, Why not try the same thing with lamb shanks?  The result is what some people would call a stew. It is rich and flavorful; and is usually served with couscous. We had rice on hand, and we use that grain as an accompaniment.  The results were magnificent.

Be aware that this dish includes potatoes. I usually do NOT peel the potatoes. The potatoes skin is what gives it its nutrients. Problem is, that most potatoes these days are sprayed with every kind  chemical. Thus, we always purchase organic potatoes as sold in a health food store, a local farm, or food coop. If you can’t find fresh organic potatoes, then you’d be advised to peel the things. But, if you are fortunate enough to get organic or farm-grown ones, cooked unpeeled.


4 lamb shanks
3 tablespoons olive oil
6 potatoes, sliced
Salt and black pepper to taste
1 tablespoon fresh chopped oregano or ½ teaspoon dried
½ teaspoon turmeric
Juice of ½ lemon


1. In a large pan or pot, heat the oil over medium flame and sauté the lamb shanks, turning them to brown all over.
2. Season with salt, pepper, oregano and turmeric. Half-cover with water. Bring to a boil, lower heat and simmer, covered, for about 2 hours or until the meat is soft and the sauce reduced. Add a little water during this time if necessary, and turning the shanks occasionally.
3. Squeeze the lemon juice over the pan just before serving.
Yield: 4 servings.