Coffee-infused braised lamb shanks and beans
Coffee
With spring lamb in season and an ample supply of dried beans from a local heirloom bean CSA, I've been wanting to create a variant of the classic lamb shanks braised with white beans. The coffee theme was an inspiration. For the lamb shanks, I created a rub of ground coffee, toasted cumin seeds, rosemary, red pepper flakes and garlic. For the broth I combined the flavors of star anise and cinnamon, as well as more cumin and smoked paprika, and to contrast with the bitterness of the coffee, I added dates and sun dried tomatoes. The final flavor was intense and complex. The beans I used were a lovely heirloom variety called Arikara, cultivated by Thomas Jefferson at Monticello, that are slightly darker and earthier than white navy beans, but these would be a good substitute. The final dish is quite rich and a half shank suffices for a serving, along with a generous portion of the flavorful beans. I recommend degreasing the final broth, which is most easily done by cooking the dish a day in advance. To brighten the final dish, garnish with a mixture of orange zest and parsley. - Fairmount_market
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