Summary

Until quite recently I’d never heard of Gochujang sauce, let alone cooked with it!

I was fairly traditional with the way I cooked lamb shanks, usually slow cooking with white wine and veg, but this adds a bit of a kick to a fairly cheap cut of meat.

Ingredients

 2 Lamb shanks
 400ml of chicken stock
 Sea salt and ground black pepper
 4 tbsp of Gochujang
 4 garlic cloves, roughly chopped
 3 tbsp of soy sauce
 1 ½ inch of peeled fresh ginger, finely chopped
 3 tbsp rice wine
 1 tbsp honey
 ½ tsp black pepper
 1 ½ tbsp sesame oil

Method

Place the gochujang, garlic, soy, ginger, rice wine, honey, pepper and sesame oil in a food
processor and blitz into a smooth paste.

Preheat the oven to 140c.

In a heavy bottomed casserole dish which has a lid, heat the olive oil over a medium heat.

Add the lamb and brown all over.

Pour the paste over the lamb, add the stock and possibly a small glass of red wine if you
fancy, cover with the lid and place in the oven for 2 ½-3 hours.

Turn the shanks a couple of times during the cooking period. Season to taste.

This could be served with just about anything - I prefer it with plain rice and a spiced
greens dish. Cavolo Nero fried with chilli flakes is a good one.

Goes well with red wine.

*If you would like to get involved, email your recipes and a picture of the finished dish to ashtonr@tcd.ie and we will upload them for the rest of the Ramily to try!!