Amilinda’s Gregory Leon shares a recipe 

Courtesy of the local and award-winning chef Gregory Leon, who owns Amilinda, 315 E. Wisconsin Ave., here’s a Sephardic lamb shank recipe to try! 

Leon is a four-time James Beard Award nominee, honored as a finalist for Best Chef Midwest in 2022 and 2023 and as a semifinalist for Outstanding Chef in 2024 and 2025. 

Amilinda’s cuisine is inspired by the flavors of Spain and Portugal. León crafts his dishes using locally sourced ingredients paired with specialty items from the Iberian Peninsula. A limited menu that changes weekly offers a variety of flavors and options. Amilinda is not kosher.  

Amilinda’s Sephardic Lamb Shank  

(serves four)  

Slow-braised lamb shanks infused with warm spices, citrus and olives and finished with a bright Portuguese-inspired flourish. 

Ingredients 

For the Lamb Shanks: 

    •    4 lamb shanks (about 12–14 oz each) 

    •    Kosher salt and cracked black pepper 

    •    2 Tbsp olive oil 

    •    1 large onion, thinly sliced 

    •    4 cloves garlic, smashed 

    •    1 large carrot, diced 

    •    1 celery rib, diced 

    •    2 Tbsp tomato paste 

    •    1 tsp smoked paprika 

    •    1 tsp ground cinnamon 

    •    1 tsp ground cumin 

    •    ½ tsp ground turmeric 

    •    ½ tsp Espelette pepper 

    •    1 cup dry red wine (Garnacha or Portuguese Dão) 

    •    2 cups chicken or lamb stock 

    •    1 preserved lemon, finely chopped 

    •    ½ cup green olives (Gordal) 

    •    2 Tbsp farm honey 

    •    1 bay leaf 

    •    1 sprig fresh rosemary 

    •    Zest of 1 orange 

For Finishing: 

    •    1 small handful golden raisins, plumped in warm port 

    •    Toasted Marcona almonds, roughly chopped 

    •    Fresh herbs: mint + parsley + cilantro 

    •    Drizzle of piri-piri oil 

    •    Optional garnish: fried shallots or saffron-orange gremolata 

Cooking Instructions 

1. Sear the lamb: Pat shanks dry and season generously with salt and pepper. In a heavy Dutch oven, heat olive oil over medium-high. Sear the shanks until browned on all sides. Remove and set aside.  

2. Build the base: In the same pot, add onion, carrot, and celery. Sauté until softened and golden. Stir in garlic and tomato paste; cook until the paste deepens in color. 

3. Add the spices: Stir in paprika, cinnamon, cumin, turmeric, and Espelette pepper — toast briefly until aromatic. 

4. Deglaze & braise: Add red wine, scraping up any browned bits. Simmer until reduced by half. Add stock, preserved lemon, olives, honey, bay leaf, rosemary, and orange zest. Nestle lamb shanks back into the pot. 

5. Slow cook: Cover and braise at 325°F (160°C) for about 2.5–3 hours, until the meat is tender and nearly falling off the bone.  

6. Reduce and glaze: Remove lamb shanks and strain the sauce. Skim fat and reduce until slightly thickened. Return shanks to the sauce to glaze. 

Finish the dish: Fold in plumped raisins and sprinkle with chopped almonds and fresh herbs. Finish with a drizzle of piri-piri oil for heat and brightness.