Korean lamb shanks recipe
Korean lamb shanks with swede and potato mash This familiar dish gets a Korean makeover that’s well worth the wait. 4 tbsp gochujang (Korean chilli paste)5 cloves garlic3 tbsp soy sauce4cm/1.5in piece fresh root ginger, peeled and finely chopped3 tbsp mirin1 tbsp honey1½ tbsp sesame oil½ tsp ground black pepper 4 tbsp gochujang (Korean chilli paste) 5 cloves garlic 3 tbsp soy sauce 4cm/1.5in piece fresh root ginger, peeled and finely chopped 3 tbsp mirin 1 tbsp honey 1½ tbsp sesame oil ½ tsp ground black pepper 2 tbsp olive oil2 lamb shanks400ml/14fl oz chicken stocksea salt and freshly ground black pepper2 spring onions, thinly sliced, to serve 50g/1¾oz toasted sesame seeds, to serve 2 tbsp olive oil 2 lamb shanks 400ml/14fl oz chicken stock sea salt and freshly ground black pepper 2 spring onions, thinly sliced, to serve 50g/1¾oz toasted sesame seeds, to serve 3 potatoes, roughly chopped1 small swede, peeled and cut into small pieces 4 tbsp buttersplash milk 3 potatoes, roughly chopped 1 small swede, peeled and cut into small pieces 4 tbsp butter splash milk Method Preheat the oven to 160C/140C Fan/Gas 3. Put all the sauce ingredients into a food processor and blitz until smooth. To make the lamb shanks, heat the oil in a large heavy-based casserole dish with a tight-fitting lid over a medium heat. Add the lamb shanks and brown all over. Pour the sauce over the lamb and add the stock. Bring to the boil, then cover the pan tightly with foil and place the lid on top. Transfer to the oven and cook for 2½–3 hours, turning the shanks once or twice, until tender. Taste and adjust the seasoning, if necessary.Meanwhile, put the potatoes and swede in a large saucepan of salted water and bring to the boil. Cook for 15–20 minutes, or until tender, then drain and mash with the butter and milk. Season well. To serve, dollop some mash onto a large plate, sit a lamb shank on top and spoon over some of the sauce. Scatter over the spring onions and sesame seeds and serve. Preheat the oven to 160C/140C Fan/Gas 3. Put all the sauce ingredients into a food processor and blitz until smooth. Preheat the oven to 160C/140C Fan/Gas 3. Put all the sauce ingredients into a food processor and blitz until smooth. To make the lamb shanks, heat the oil in a large heavy-based casserole dish with a tight-fitting lid over a medium heat. Add the lamb shanks and brown all over. To make the lamb shanks, heat the oil in a large heavy-based casserole dish with a tight-fitting lid over a medium heat. Add the lamb shanks and brown all over. Pour the sauce over the lamb and add the stock. Bring to the boil, then cover the pan tightly with foil and place the lid on top. Transfer to the oven and cook for 2½–3 hours, turning the shanks once or twice, until tender. Taste and adjust the seasoning, if necessary. Pour the sauce over the lamb and add the stock. Bring to the boil, then cover the pan tightly with foil and place the lid on top. Transfer to the oven and cook for 2½–3 hours, turning the shanks once or twice, until tender. Taste and adjust the seasoning, if necessary. Meanwhile, put the potatoes and swede in a large saucepan of salted water and bring to the boil. Cook for 15–20 minutes, or until tender, then drain and mash with the butter and milk. Season well. Meanwhile, put the potatoes and swede in a large saucepan of salted water and bring to the boil. Cook for 15–20 minutes, or until tender, then drain and mash with the butter and milk. Season well. To serve, dollop some mash onto a large plate, sit a lamb shank on top and spoon over some of the sauce. Scatter over the spring onions and sesame seeds and serve. To serve, dollop some mash onto a large plate, sit a lamb shank on top and spoon over some of the sauce. Scatter over the spring onions and sesame seeds and serve.