I’m not much of a meat-eater. In fact, for half my life I’ve been an on-and-off vegetarian, but there are three meats I always have a hard time giving up when I go veg: Hamburgers, Chicken wings, and Lamb shanks.
Every few months I splurge on a good lamb shank or two and treat myself to this recipe. I always make the same thing because it’s just so damn good and why take a gamble on a new recipe?
Honestly, I have no idea how I dreamed up this recipe, but this is loosely how to make the most delicious lamb shanks you’ll ever have:
2 Lamb shanks
2 Cups coarsely chopped stew veggies: Carrots, Celery, Potatoes, Onions
5 cloves coarsely chopped garlic
1 1/2 Cups chopped Mushrooms
1/2 C Faro, barley, quinoa, lentils, or rice
1/2 cup very coarsely chopped kalamata and green olives
1/4 C Olive Brine
1/4 C Apple Cider Vinegar
1 can of crappy beer
1 can diced tomatoes
2 Tbsp. Brewed coffee
4-5 cups water
2 tsp each: chili powder, cumin, basil, oregano
1 tsp each: rosemary, black pepper
1/2 tsp each: coriander, cardamom
Put it all in a crock pot on low for 5-6 hours. After 5 hours or so, mix 1/4 C. white flour with 1/2 C. cold water in a separate cup really well so there are no lumps. Pour the flour slurry into the stew and stir it in. Set on “warm” for 30-60 minutes longer. Serve in a bowl, optionally over rice or quinoa.
Pairs this with a big red wine and you’ll be all set.