1. Season lamb with rub and let sit overnight.
  2. Roast on a cookie sheet in preheated 425 degree oven for 15 minutes. Remove lamb and lower heat to 300 degrees.
  3. Transfer lamb to an oven safe vessel with a lid. Add onion, carrot, wine, kekap manis, bay leaf and stock.
  4. Cover and braise in a 300 degree oven for about 4 hours. (not convection)
  5. Check the lamb after 3 hours. If it is tender enough for a butter knife to penetrate, then it is ready. Keep checking at 30 minute intervals until done.
  6. Remove lamb, let cool and then remove the meat from the bone (shred). Strain the liquid, remove the fat and then reduce for your sauce.


  1. Prepare quick grits according to the package.
  2. To finish, stir in the butter with vigorous strokes. Add scallions and adjust seasoning with salt and pepper.


  1. Super easy! Steam the bok choy for about 5 minutes.
  2. In a non stick saute pan, saute the bok choy in canola oil. Saute cut side down until slightly brown. (remember… brown = flavor)
  3. Season with salt and serve with the grits, lamb shank with the sauce drizzled on top.


Lamb Shanks

  • 4 lamb shanks
  • 4TBS Just Cook Foods Herbed Coffee Rub
  • 1 onion, quartered
  • 2 medium carrots, cut into 2 inch pieces
  • 1 cup red wine
  • 2TBS Kecap Manis (Indonesian Soy Sauce) Or, substitute 1TBS soy and 1TBS molasses.
  • 1 bay leaf
  • 2 cup beef or chicken stock

Scallion Grits

  • 1 cup quick grits (Anson Mills is best)
  • 2 1/2 cups of water
  • 3TBS unsalted butter
  • 1 bunch of scallions, sliced thin (both the green and the white)
  • salt and pepper to taste

Bok Choy

  • 6 baby bok choy, cut in 1/2 and rinsed
  • 1TBS canola oil
  • salt to taste

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