Sunday Suppers Reimagined: Potlikker-Braised Spring Lamb Shanks
Growing up in Atlanta, the very first hint of spring meant my grandmother's kitchen smelled of two things: slow-roasted lamb for Sunday supper and a back-burner pot of long-simmered greens. I can still hear her humming while stirring that deep, emerald potlikker. This recipe, my Potlikker-Braised Spring Lamb Shanks with Benne Seed Drop Biscuits and Pickled Radish Relish, is my love letter to those Sundays. I've married those memories by braising tender lamb shanks directly in a savory potlikker broth, but with a chef's twist: I spike the broth with a splash of fish sauce. It is my secret weapon for adding a profound, savory depth that honors the traditional smoked meats. At the very end, we drop nutty benne seed biscuits right into that bubbling, rich broth to steam like dumplings. I finish the whole plate with a bright, quick-pickled spring radish relish to cut the richness and wake up the palate. What makes this so special to me is how it evolves tradition without losing its soul. To make it your own, do not be afraid to swap the radishes for pickled green tomatoes, or add a pinch of smoked paprika to your biscuit dough. Pour yourself a glass of sweet tea, take your time, and let the history simmer.
Featured Recipe
Potlikker-Braised Spring Lamb Shanks with Benne Seed Drop Biscuits & Pickled Radish Relish
Growing up in Atlanta, the first hint of spring meant my grandmother was slow-roasting lamb for Sunday supper, while the back burner held a pot of long-simmered greens. Here, I’ve married those memories by braising tender lamb shanks directly in a savory potlikker broth spiked with my secret weapon—a splash of fish sauce. We drop benne seed biscuits right into the bubbling broth at the end, finishing it all with a bright, quick-pickled spring radish relish to wake up the palate.
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Ingredients
- 4 whole Lamb shanks(About 1 pound each, patted completely dry)
- 2 tablespoons Kosher salt and coarse black pepper(For generous seasoning)
- 2 tablespoons Neutral oil(Canola or grapeseed)
- 1 large Yellow onion(Roughly chopped)
- 6 cloves Garlic(Smashed)
- 1 cup Collard green stems(Finely chopped (save the leaves for another use))
- 4 cups Chicken bone broth(Unsalted or low sodium)
- 3 tablespoons Apple cider vinegar(Divided (1 tbsp for braise, 2 tbsp for relish))
- 1 tablespoon Fish sauce(My secret for umami depth)
- 1 cup Spring radishes(Finely diced)
- 1 tablespoon Granulated sugar(For the quick pickle)
- 1.5 cups All-purpose flour(Plus a dusting for your hands)
- 1 tablespoon Baking powder
- 2 tablespoons Toasted benne seeds(Substitute toasted sesame seeds if needed)
- 4 tablespoons Unsalted butter(Very cold, cubed)
- 0.75 cups Whole buttermilk(Keep ice cold until the very last second)
Instructions
- 1
Preheat your oven to 325°F. Season the 4 whole Lamb shanks aggressively with 2 tablespoons Kosher salt and coarse black pepper. Patting them dry ensures we get that gorgeous, crusty sear my grandmother always insisted on.
15 min
Tip: Moisture is the enemy of a good sear. Use paper towels to dry the meat completely.
- 2
Heat the 2 tablespoons Neutral oil in a large heavy-bottomed Dutch oven over medium-high heat. Sear the 4 whole Lamb shanks until deeply browned on all sides. Don't rush this—it builds the foundation of our potlikker.
15 min
Tip: Work in batches if necessary so you don't crowd the pan and steam the meat.
- 3
Remove the 4 whole Lamb shanks and set aside. Lower the heat to medium. Add the 1 large Yellow onion, chopped, 6 cloves Garlic, smashed, and 1 cup Collard green stems, chopped to the lamb fat. Sauté until softened, scraping up the browned bits. Pour in the 4 cups Chicken bone broth, 1 tablespoon Apple cider vinegar, and the 1 tablespoon Fish sauce. Bring to a simmer.
15 min
Tip: The fish sauce won't make this taste like seafood; it just amplifies the savory, slow-cooked heritage of a good Southern potlikker.
- 4
Nestle the seared 4 whole Lamb shanks back into the bubbling broth. Cover the Dutch oven tightly, transfer to the oven, and braise until the meat is meltingly tender and pulling away from the bone.
120 min
Tip: Let the oven do the heavy lifting here while you tackle the relish and biscuit prep.
- 5
While the lamb braises, make the relish. In a small bowl, toss the 1 cup Spring radishes, diced with the 2 tablespoons Apple cider vinegar, the 1 tablespoon Granulated sugar, and a pinch of salt. Set aside to quick-pickle at room temperature.
10 min
Tip: This sharp, acidic crunch is the Charleston fine-dining trick to cutting through the rich, heavy braise.
- 6
Prep the dry mix for your drop biscuits. In a bowl, whisk together the 1.5 cups All-purpose flour, 1 tablespoon Baking powder, a pinch of salt, and the 2 tablespoons Toasted benne seeds. Cut in the cold cubed butter using your fingers until the mixture resembles coarse meal. Place the bowl in the fridge.
15 min
Tip: Keeping the butter cold is the secret to light, tender biscuits.
- 7
Remove the Dutch oven from the oven and carefully transfer the tender 4 whole Lamb shanks to a plate. Tent with foil. Increase the oven temperature to 425°F. Skim excess fat from the surface of the braising liquid, then return the pot to the stove over medium heat to keep the potlikker bubbling.
10 min
- 8
Pull your biscuit mix from the fridge. Gently fold in the 0.75 cups Whole buttermilk until a shaggy dough just comes together. Using a spoon, drop 8 rustic mounds of dough directly into the simmering potlikker.
5 min
Tip: Do not overmix the dough. We want these drop biscuits to soak up the broth on the bottom while getting crispy on top.
- 9
Transfer the uncovered Dutch oven back into the 425°F oven. Bake until the biscuits are golden brown and cooked through.
15 min
- 10
Nestle the 4 whole Lamb shanks back into the pot among the hot biscuits. Garnish the whole pot generously with the 1 cup Spring radishes right before bringing it to the table.
5 min
Tip: Serve family style right out of the cast iron.
Chef's Notes
My grandmother believed lamb needed a Sunday-level effort, and I still stand by that. Toasting the benne seeds is non-negotiable—it brings a nutty depth that bridges the rich lamb and the tangy potlikker. If you can't find benne seeds, unhulled sesame seeds are a fine substitute. And please, don't skip the fish sauce; it pays respect to both Southern coastal traditions and modern flavor building.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.