Korean-flavoured Lamb Shanks with Swede and Potato Mash
Korean-flavoured Lamb Shanks with Swede and Potato Mash is a modern Fusion recipe for a classic dish of slow-cooked lamb shanks flavoured with Korean gochujang served with a potato and swede mash. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Korean-flavoured Lamb Shanks with Swede and Potato Mash.
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Tattie neeps (mashed potatoes with swede) is typically thought of as classically Scottish, but it’s just as much Welsh and I grew up with this combination throughout my childhood. My wife and I love lamb shanks and I typically make them with African or Arabic flavours. This time, though as I had some left-over gochujang (Korean chilli paste) that needed to be used, I thought I might shake things up a bit and use Korean flavours for a change. As a result, I think this qualifies as a ‘proper’ fusion recipe.
Ingredients:
For the sauce:
4 tbsp gochujang (Korean chilli paste: either quick gochujang or traditional gochujang)
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
For the lamb shanks:
2 tbsp olive oil
2 lamb shanks
400ml (1 2/3 cups) chicken (or lamb) stock
sea salt and freshly ground black pepper
2 spring onions (scallions), thinly sliced, to serve
50g (1/3 cup) toasted sesame seeds, to serve
For the swede and potato mash:
3 potatoes, peeled and coarsely chopped
1 small swede, peeled and cut into small pieces
4 tbsp butter
splash milk
Salt and freshly-ground black pepper, to taste-buds
Method:
Preheat the oven to 160C (140C Fan/Gas Mark 3).
Combine all the sauce ingredients into a food processor and blitz until smooth.
For 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 an oven pre-heated to 160C (140C fan, gas mark 3) and cook for 2½–3 hours, turning the shanks once or twice, until tender. Taste and adjust the seasoning, if necessary.
Meanwhile, combine the potatoes and swede pieces 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 liberally.
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. For this dish I served with kimchi as an accompaniment.
