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Braised Lamb Shanks with Farro, Black-Eyed Peas and Lentils

Prep Time:1 Hours
Cook Time:4 Hours

Nutritional Information

Lamb shanks and spices will give you a big bold flavor to go along with hearty grains.


  • 5 lbs. Lamb Shanks, trimmed
  • 1 1/2 Tablespoons kosher salt, plus more to taste
  • 1 1/2 Tablespoons cumin, toasted and ground fine
  • 1 1/2 Tablespoons Coriander seeds , toasted and ground
  • 4 1/2 cups water, divided
  • 1 ea. large yellow onion, cut into large wedges
  • 1 ea. large carrot, peeled and cut into 1-inch pieces
  • 1 ea head fennel, cut into large wedges
  • 5 ea garlic cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon fennel seed
  • 1/2 teaspoon ground cardamom
  • 1 ea orange, zest and juice
  • 1 whole star anise
  • 1 cinnamon stick
  • 1 bay leaf
  • Pinch ground cardamom
  • Pinch ground allspice
  • water, to add to pan if needed
  • 1 cup farro, washed and rinsed
  • 1 cup green lentils, rinsed
  • 1 1/2 cups cooked black-eyed peas, rinsed (one 15½-ounce can)
  • 1/4 cup thinly sliced scallions
  • 1/4 cup roughly chopped parsley
  • 1/4 cup roughly chopped cilantro


  • 1. Preheat the Egg to 450ºF with the cast iron grate for direct heat.
  • 2. Rub your lamb shanks the day ahead or at least one hour ahead of grilling with the kosher salt, cumin and coriander. Grill your Lamb shanks, and all the vegetables until well charred on all sides. Chop up the vegetables into large pieces.
  • 3. Place the Dutch oven on the grate and add all the vegetables and lamb shanks. Add enough water to come 2/3 of the way up the lamb. Next, add the remaining spices, bay leaf, orange zest and juice. Cover the Dutch oven and close down the vents on the top and bottom of the Egg to about and eighth of an inch. Leave the lid closed and allow the Egg temperature to lower. Check the lamb shanks after one hour and continue to cook until tender.
  • 4. When the lamb shanks are tender remove them from the pan. Place the lentils, black eye peas, and farro into the braising liquid. Add more water to the pan if needed. There should be twice as much liquid as there is grains. Cover the dutch oven and cook until grains are cooked through checking and stirring every ten minutes.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828