Ingredients

• 12 tbsp strongly brewed Westrock coffee - We recommend our Rwanda Select Reserve
• 6 lamb shanks
• 6 tbsp olive oil
• 2 tbsp salt
• 1 tbsp pepper
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp cinnamon
• 1 ½ cups carrot, diced
• 1 ½ cups celery, diced
• 2 cups yellow onion, diced
• 8 cups beef stock (no salt added)

Instructions

1. Combine all spices in a bowl, set aside
2. Caramelize onion, deglaze with espresso or coffee, purée in a blender
3. Season lamb shank with spice mix
4. Preheat shank in a cast iron skillet on high heat
5. Add oil, insert lamb shank when the pan beings to smoke, reduce heat to medium-high, sear for 1-2 minutes on each side or until golden brown
6. Transfer lamb to large skillet
7. Add vegetables, sauté until brown, deglaze with 1 cup of beef stock, let simmer for 2 minutes 
8. Add coffee and onion mixture, stir well, then add the lamb
9. Pour in the remaining beef stock – Make sure that the shank is not completely covered by the broth
10. Cover with foil and roast for 45 minutes
11. Remove lid and roast for an additional 25-30 minutes - If the liquid gets low in the pan, add water to keep from burning
12. Serve lamb with vegetables and broth