Chef Saba Wahid Duffy Coffee-Braised Aussie Lamb Shanks
- Prep time 40Min
- Cook time 4Hr
- Technique Braise, Sear
- Meat Lamb
- Cut Shank
- Serves 4
Wish a creamy parsnip/ potato puree and radicchio salad topped with toasted pistachios
Ingredients
Coffee Rub
- ¼ cup ground coffee
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 teaspoons cayenne
- 2 tablespoons brown sugar
- 2 tablespoons kosher salt
- Fresh ground pepper, to taste
Lamb Shanks
- 4 Australian lamb shanks
- 1/4 cup neutral oil (canola/vegetable)
- 6 cloves garlic
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 onion, quartered
- ½ (750-ml) bottle red wine
- 4 cups beef stock
- ¼ cup brown sugar
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 or 4 sprigs fresh thyme
- 1 or 2 sprigs fresh rosemary
Method
Coffee Rub:
- Combine the ingredients in a bowl and stir together well. Remove and store airtight.
Lamb Shanks:
- Coat the lamb shanks generously with at least ¼ cup of the Coffee Rub. Let them sit for 20 to 30 minutes or cover and refrigerate overnight.
- Preheat the oven to 350°F.
- Add the oil to a large braising pan (big enough to hold all the shanks) and set it over high heat. Once the oil is shimmering, start searing the shanks on all sides carefully, so the sugar and coffee don’t burn. Remove the shanks from the pan once they’re browned and a crust has formed.
- Lower the temperature to medium and add the garlic, carrots, celery, and onion to the pan. Once they start to brown, deglaze with the wine while scraping the bottom of the pan.
- Add the stock, sugar, tomato paste, bay leaves, thyme, and rosemary. Raise the temperature to high.
- Once boiling, add the shanks back to the pan and make sure they are at least halfway submerged in the liquid; if not, add more stock or water.
- Transfer the braising pan to the preheated oven for about 1 1/2 hours.
- Remove the pan from the oven, and flip the lamb shanks at this point, which should be halfway through the cooking process. Adjust seasoning if necessary and place the shanks back in the oven for another 1 to 1 1/2 hours.
- Remove the pan from the oven when the meat is tender and falling off the bone. Remove the shanks from the liquid and tent to keep warm.
- Strain the liquid out and skim off as much fat as possible. Reduce the braising liquid, adding a cornstarch slurry if needed to thicken it up. Adjust seasoning if necessary.
- Plate as desired.
