Coffee Marinated Lamb

Mingling amongst this mouth-watering combination of ingredients, coffee adds a 'roasted' flavor to the meat while also acting as a natural tenderizer. This is a perfect recipe to start with if you've never tried lamb before!


  • 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)



  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