Warming Trend

Forest Grill’s Nick Janutol spices up a braised lamb shank


Photograph by Joe Vaughn

Nick Janutol, who attended Grosse Pointe North High and Wayne State University before heading off to the Culinary Institute of America in Hyde Park, N.Y., warmed up for his job as the executive chef at the re-imagined Forest Grill in Birmingham with stints at restaurants in New York and Chicago. “I love this recipe because there’s nothing better than braised meats in the bitter cold of winter,” he says, adding that his favorite place to find great domestic lamb shanks is at Fairway Packing in Eastern Market. —Molly Abraham


Spiced Lamb Shank with Couscous (serves 4)


4 lamb shanks
2 tablespoons tomato paste
1 tablespoon cumin, cracked
1 tablespoon coriander, cracked
1 teaspoon black pepper, cracked
2 tablespoons paprika
2 cups red wine 
1 cup honey
2 quarts chicken or lamb stock



Sear the lamb shanks in oil on all sides to achieve an even golden brown color on the meat. Remove the meat from the pan, turn the heat on low, and add tomato paste and spices. Cook paste down until it achieves a “rusty” look and the oil separates out. Deglaze the pan with red wine. Reduce the wine by half then add the honey and reduce this liquid until it begins to form unified bubbles. Add the shanks back to the pan and add chicken stock. Place in a 350 F oven and cook until fork tender (3-4 hours). Let the lamb rest for 30 minutes in the braising liquid before serving. It should have a nice lacquer on it.



1 cup couscous
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon coriander
2 tablespoons red onion
1 serrano chili
1 quart water, boiling
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped
1 tablespoon parsley, chopped
1 tablespoon red wine vinegar



In a bowl, combine couscous, cumin, paprika, coriander, onion, and serrano chili. Add boiling water to cover. Cover bowl and let stand. After 10 minutes, uncover and stir in the herbs and vinegar with a fork. Adjust seasoning with salt. Serve immediately. 

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

A Long Day's Coney Into Night

What’s a typical Friday like at Detroit’s iconic Lafayette Coney Island? A tag team crew of Hour Detroit staffers finds out.

So You Wanna Be A Chef (Or Just Cook Like One)

Local culinary classes range from making doughnuts to earning degrees.

Better When Basted

Big Rock's Matthew Fitchett gives lamb a seared spin.

Fresh Fare

Treetops Resort's Farm2Fork events tap the bounty of local producers.

Shared Plates: December 2018 Winner

Recipe: Lebanese Okra Stew
Edit Module
Edit ModuleShow Tags

Most Popular

  1. The Makings of the Shinola Hotel
    When the Detroit brand’s first foray into hospitality opens its doors, it’ll offer customers...
  2. My Two Christmases
    An Armenian-Iranian, Detroit-based writer reflects on transposing the holiday across continents
  3. New Year’s Eve, Brooklyn Style
    Tips for celebrating 2019 from the pros at Brooklyn Outdoor
  4. Main Review: SheWolf
    Born in Detroit but inspired by Rome, SheWolf takes diners on a culinary journey
  5. The Art of Gifting
    Metro Detroit tastemakers from all walks of life offer a glimpse of what’s on their holiday...
  6. Comeback Catering
    Dish, in Detroit, pushes through hard times with consistently delicious food
  7. Meet the Makers: Tait Design Co.
    How an after-work hobby ascended to a booming business
  8. Precious Metals
    Layering necklaces, stacking rings, and placing bangle upon glitzy bangle: a definitive guide to...
  9. Food Recipe: Braised Beef Brisket
    Chef Aaron Lowen, of Empire Kitchen & Cocktails, shares one of his favorite holiday recipes
  10. An Hour with ... Ricki Friedman
    Founder, Break the Weight