Lamb Shanks

With Korean Flavors

by LEON BOUTEILLER

Some recipes I create are from necessity, some from interest or curiosity and some just for fun. This is more for fun with curiosity as a side note. I have enjoyed Korean foods while traveling but have never been to Korea. I am no judge of authentic.

These flavor combinations I experienced have urged me to explore further. I am not as interested in authenticity as I am in how the ingredients and flavor combinations work together. In recent years Korean cuisine has become a subject of magazine articles; the markets carry more ingredients needed for these recipes.

I found some beautiful lamb shanks the other day and longed for a nice braise, the only practical way to cook them. At first I considered some Moroccan spices, a bit of a standby. Why not do something different? I had a bottle of Korean BBQ sauce and some gochujang, the spicy pepper paste. Here is the delicious result. Goat shanks could work equally well if you prefer.

This recipe is formulated for an instant-pot type pressure cooker to speed the process. But you can cook this recipe in a Dutch oven on top of the stove or a low oven, just adjust the braising time to about 1 ½ hours.

I do not waste time trying to brown meats and sauté vegetables in a pressure cooker. I do preliminary browning of meats and vegetables in a sauté pan or skillet, transfer it all to the pressure cooker and finish the braising there. My device is an Insta-Pot. Yours may be a different brand. I believe they all perform in the same way so cooking times should be nearly the same.

LAMB SHANK with KOREAN FLAVORS
Makes 4 servings

Ingredients:

  • 4 lamb hind shanks, about 3 pounds

  • 1 large onion diced, about 2 cups

  • 1 red bell pepper, diced

  • 1 cup diced carrot

  • 4 cloves garlic, minced

  • 1 cup mild Korean BBQ sauce

  • 2 tablespoons neutral oil

  • 2 to 4 teaspoons gochujang, or to taste

  • 1 twelve ounce bottle citrusy ale

  • Dredge: ½ cup white rice flour, 1 teaspoon fine salt, 1 teaspoon black pepper

Method:

  • Put the dredge in a plastic bag. I save the one-use produce bags for this purpose. Throw it away when done dredging the lamb

  • Set a heavy sauté pan or skillet over medium high heat

  • Put the lamb shanks in the bag with the dredge and give it a shake to coat the shanks well

  • Pour the neutral oil into the hot skillet and carefully lay the shanks in the pan

  • Brown the shanks on all sides then remove the shanks from the pan and set aside

  • Add the vegetables, except the garlic, to the pan and sauté until beginning to color

  • Add the garlic and cook for one minute

  • Add the ale, BBQ sauce and gochujang to the vegetables and bring to a boil

  • Place the lamb shanks into the pressure cooker, then pour the hot braising liquid over the shanks

  • Set the top on the pot and seal

  • Set the time to pressure cook for 30 minutes. When the time is up, leave it alone for 1 hour

  • After the hour has passed, relieve the pressure, if any, and carefully remove the shanks while trying to keep them intact. Keep warm in a low 225F degree oven while you finish the sauce

  • Put the braising liquid in a sauce pan and reduce by about one-third and nicely sauce-like. Adjust for seasoning after reducing so that it is not over-salted

Serve lamb shanks with the sauce ladled over top with a starch choice such as rice. I used blue corn grits and it was a happy marriage. The pressure cooker helps to speed things up and frees the chef up to do other things while the pot finishes the work. I rely on mine often. The more familiar I am with it the easier it is to know what settings to use.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

Back
to
Top