Description
A rich and flavorful lamb shank braised slowly in a coffee-infused red wine jus, enhanced with fresh herbs for a deep, aromatic dish.
Ingredients
Scale
- 2 lamb shanks, about 1.5 lbs each
- 1 cup red wine
- 1/2 cup strong brewed coffee
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Salt and pepper to taste
- 2 cups beef stock
Instructions
- Preheat the oven to 325°F (165°C).
- Season the lamb shanks with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 5 minutes per side. Remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in tomato paste and cook for 1 minute.
- Add red wine and brewed coffee, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes.
- Return the lamb shanks to the pot. Add beef stock, rosemary, and thyme.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Remove the lamb from the pot and let it rest. Strain the jus and skim off any fat.
- Serve the lamb shanks with the coffee-infused jus poured over the top.
Notes
Pair with mashed potatoes or crusty bread to soak up the sauce. For a deeper flavor, use freshly ground coffee beans.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: French-inspired
Nutrition
- Calories: 550
- Sugar: 4g
- Fat: 35g
- Carbohydrates: 10g
- Protein: 45g