Courtesy Camilla M. Mann, culinary-adventures-with- cam.blogspot.com
Serves 8
Inspired by my coffee roasting adventures, I decided to create a coffee-based entrée, braising lamb shanks in an earthy mixture of coffee, beer and the soaking liquid from dried mushrooms.
6 tablespoons olive oil
1 onion, peeled and thinly sliced
1 leek, trimmed and thinly sliced
8 3⁄4 to 1 pound lamb shanks
White whole wheat flour or white flour mixed with 1 tablespoon ground cardamom for dredging
2 cups coffee
2 cups beer (I use a coffee stout)
1 tablespoon honey
1 tablespoon ginger syrup
1 cup boiling water
1 cup dried shitake mushrooms
2 cups fresh oyster mushrooms, sliced
Sea salt, freshly ground
Pepper, freshly ground
Heat 3 tablespoons olive oil in heavy, large Dutch oven over medium- high heat. Add sliced onions and leeks and sauté until brown.
Coat lamb shanks with flour and cardamom. Heat remaining 3 tablespoons olive oil in heavy, large skillet over high heat. Working in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch.
Using tongs, transfer lamb shanks to plate. Add 2 cups of coffee to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion-leek mixture. Add remaining 2 cups of beer, the soaking liquid from the shitake mushrooms, the reconstituted shitake mushrooms cut into thick slices, honey and ginger syrup to Dutch oven. Bring to boil. Add lamb shanks, turning to coat with liquid.
Simmer for 1 hour. Add in the fresh oyster and shitake mushrooms.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, approximately 1 more hour. Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. They should be falling-off-the-bone tender! Season with salt and pepper to taste. To serve, spoon the sauce over the shanks.
About the author
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