Potlikker-Braised Spring Lamb Shanks with Benne Seed Drop Biscuits & Pickled Radish Relish

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.