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Coffee-Braised Lamb Shanks

Savory Coffee-Braised Lamb Shanks for Unforgettable Dinners

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Experience unforgettable flavor with Coffee-Braised Lamb Shanks, a savory dish featuring rich spices and tender meat.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Sauce Reduction Time 45 minutes
Total Time 3 hours 35 minutes
Servings: 4 shanks
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 tablespoon Coriander seeds Or use ground coriander if necessary.
  • 1 tablespoon Fennel seeds Ground fennel can be used as a replacement.
  • 1 teaspoon Sea or kosher salt Use fine salt for even distribution.
  • 1 teaspoon Black pepper Freshly ground is preferable.
For the Lamb Shanks
  • 4 pieces Lamb shanks Can replace with lamb shoulder if needed.
  • 2 tablespoons Olive oil Any neutral oil can be used if necessary.
For the Vegetables and Aromatics
  • 1 large Onion Peeled and diced.
  • 4 cloves Garlic Peeled and minced; shallots can be used as a substitute.
For the Braising Liquid
  • 2 tablespoons Ancho chile powder Smoked paprika can be used if necessary.
  • 4 cups Chicken or beef stock Water can work but stock is ideal.
  • 1 cup Strong coffee Use decaf to minimize caffeine.
  • 1 can Canned tomatoes Diced or crushed, not drained.
  • 2 tablespoons Red wine vinegar Balsamic vinegar can be an alternative.
  • 1 teaspoon Hot sauce Adjust according to heat preference.

Equipment

  • Dutch oven
  • Skillet
  • Mortar and pestle or spice grinder

Method
 

Step-by-Step Instructions
  1. In a dry skillet over medium heat, toast the coriander and fennel seeds for about 2-3 minutes, stirring frequently until fragrant. Remove from heat and let cool. Crush the seeds and mix with sea salt and black pepper.
  2. Trim excess fat from lamb shanks and rub each shank generously with the spice mixture. Set aside.
  3. Heat olive oil in a Dutch oven over medium heat. Brown the lamb shanks on all sides for about 15 minutes, then remove and set aside.
  4. In the same Dutch oven, add diced onion and minced garlic, stirring for about 5 minutes until translucent. Scrape the bottom of the pot for flavor.
  5. Sprinkle ancho chile powder into the onions and garlic, stir to combine. Gradually pour in chicken or beef stock, coffee, canned tomatoes, vinegar, and hot sauce. Stir well.
  6. Return the browned lamb shanks to the pot, ensuring they're submerged in the sauce. Cover and bring to a gentle simmer.
  7. Transfer the Dutch oven to the oven preheated to 350°F (180°C) and braise the lamb shanks for about 2 ½ hours, turning halfway through.
  8. If the braising liquid boils aggressively, reduce the oven temperature to 325°F (162°C) to maintain a steady simmer.
  9. Once fork-tender, remove the lid and reduce the sauce for 30-45 minutes on the stovetop, stirring occasionally until thickened.

Nutrition

Serving: 1shankCalories: 650kcalCarbohydrates: 20gProtein: 46gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 125mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 4mg

Notes

Browning shanks well enhances flavor. Season lamb 1-2 days ahead for maximum absorption. Keep an eye on the braising liquid and patiently reduce the sauce for optimal flavor enhancement.

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