Coffee Braised Lamb Shanks
braised lamb shanks in coffe.

The Swedes roast a leg of lamb on a bed of vegetables laced with stock and coffee. Unusual, yes, but the lamb infuses the coffee and vegetable stock and creates a sensational rich gravy.

This recipe adapts the concept and adds Kalamata olives to a traditional braised lamb shank recipe. The combined flavour of a homely rich lamb casserole with an the unusual taste of coffee and olives, delivers the same deep flavour as the Swedish roast.

We cooked the lamb shanks for 7 hours in a 'Shuttle Chef' - a powerless slow cooker we have been trialling.

If you cook this recipe on a regular stovetop the cooking time for the lamb shanks can be reduced to 4-5 hours.


2 large or 4 small lamb shanks.

¼ cup of plain flour.

1 tablespoon olive oil

1 tablespoon butter.

2 rashers of bacon, diced.

2 red onions, diced.

1 stick of celery, diced into 1cm cubes.

2 large carrots, diced into 1cm cubes.

3 red chillies, sliced at the tip.

4 whole garlic cloves, peeled and bruised.

12 Kalamata olives, pitted and halved.

1 cup red wine.

2 cups of chicken stock.

1 cup of strong black coffee.

1½ cups of chopped tomatoes.

2 tablespoons of chopped parsley.

1 bay leaf.

good pinch of rosemary.

salt and freshly ground pepper.


Drench the lamb shanks in flour until generously coated.

Melt the butter and half the olive oil in a tall, heavy based pan.

Brown the lamb shanks on a medium/high heat and return to the remaining flour.

Heat the remaining olive oil and brown the bacon until crispy.

Add the garlic and onions and sauté until the onions are transparent.

Add the celery, carrots and chillies and sautè for 3-4 minutes.

Return the lamb shanks to the vegetables, making sure to take plenty of flour and season with a generous grind of black pepper.

Pour the red wine over the lamb and vegetables and reduce the wine by half.

Add the chicken stock, coffee and tomatoes and mix gently.

Finally add the parsley, rosemary and bay leaf. Season with salt to taste.

Cover and cook on avery low heat for 5 hours or until the lamb is very tender but still whole.

Serve over mashed potato or pasta with a side dish of greens.

Our review of the Shuttle Chef thermal cooker

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