Braised Lamb Shanks with Herb Salad — Photo:
Dylan + Jeni / Food Styling by Brett Long / Prop Styling by Nidia Cueva

Cool Time:

2 hrs

Chill Time:

2 hrs

Active Time:

1 hr

Total Time:

3 hrs

Yield:

8 servings

These lamb shanks, crispy on the outside yet fall-off-the-bone tender, make an impressive dinner-party dish. 2018 F&W Best New Chef Katianna Hong recommends braising the shanks one day before your party, then brushing with hot mustard sauce and crisping them up right before serving. This homemade mustard sauce is something special and is easy to pull together — pungent and piquant Korean mustard paste mingles with umami soy sauce and plum extract. The perilla seeds add a crunchy element and pop slightly. Every bite is unique and well-balanced, making this lamb shank recipe as memorable as can be.

Frequently asked questions

What are lamb shanks?

Lamb shanks are a cut from the front of the fore- or hind legs, from just below the knee. They’re packed with flavor and are at their most tender and delicious when cooked at a low temperature over a long time, as in this braise.

Should I wash lamb shanks?

No. Though some recipes (not this one!) call for rinsing raw lamb as a first step, it is neither necessary nor safe to do so, according to the USDA. Running raw meat under water creates a cross-contamination hazard. Cooking the lamb will do far more to render it safe (and delicious) to eat than running it under water would.

Notes from the Food & Wine Test Kitchen

If you don’t have a large enough Dutch oven, you can braise the lamb shanks in a large roasting pan, covered tightly with foil.

You can find nori and wakame at most Asian grocery stores or online at bokksumarket.com. Find doenjang (Korean fermented soybean paste) at most Asian grocery stores or online at hmart.com. Perilla seeds (also called shiso seeds) can be found at most specialty grocery stores or online at sfmart.com. Find perilla and nasturtium leaves at most Asian grocery stores or online at chefs-garden.com.

Make ahead

You can braise the lamb shanks a day ahead of time then crisp them in a skillet and make the salad when ready to serve. Cover the cooked and cooled lamb shanks and refrigerate for up to 24 hours. The mustard sauce can also be made ahead and stored in an airtight container in the refrigerator for up to 3 days.

Suggested pairing

This hearty dinner deserves an equally hearty wine. Go for a peppery, full-bodied California Syrah, such as Cep Sonoma Coast.

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Ingredients

Lamb

8 (10- to 12-ounce) lamb shanks
2 teaspoon kosher salt, plus more to taste
1/4 cup canola oil, divided
1/2 small yellow onion, peeled and halved
4 cups beef or lamb stock
4 cups water
1 cup roughly chopped peeled daikon (about 1 small daikon)
2 scallions, trimmed and halved crosswise
10 medium garlic cloves, unpeeled
1/4 cup dried seaweed (such as wakame or nori)
3 tablespoons doenjang or white miso
2 1/2 tablespoons soy sauce
4 teaspoons toasted perilla (shiso) seeds (such as McCabe)
1 small piece fresh ginger, peeled
2 teaspoons fish sauce
1 teaspoon black peppercorns
Black pepper, to taste

Hot Mustard Sauce

2 tablespoons soy sauce
2 tablespoons toasted perilla seeds
4 teaspoons Korean hot mustard paste (such as Chung Jung One)
4 teaspoons perilla seed oil or sesame oil
2 teaspoons finely grated garlic (about 4 garlic cloves)
2 teaspoons apple cider vinegar
1 teaspoon plum extract (such as Méshil) or pomegranate molasses
1/4 teaspoon black pepper
1/4 teaspoon granulated sugar

Salad

1 (4-ounce) package fresh pea tendrils
1 cup thinly sliced sugar snap peas (about 12 peas)
1/2 cup packed fresh mint leaves
1/4 cup packed fresh perilla (shiso) leaves (optional)
1/4 cup packed fresh nasturtium leaves or arugula

Directions

Make the lamb

Preheat oven to 350°F. Pat lamb shanks dry, and sprinkle with salt. Heat 2 tablespoons oil in a large Dutch oven over medium. Working in 2 batches, cook lamb shanks, turning occasionally, until browned all over, 6 to 8 minutes per batch. Transfer browned lamb shanks to a bowl. Do not wipe Dutch oven clean.
Place 1 onion half in Dutch oven. Add stock, 4 cups water, daikon, scallions, garlic, seaweed, doenjang, soy sauce, perilla seeds, ginger, fish sauce, and peppercorns to pot. Stir to combine. Return browned lamb to pot, along with any juices from bowl. Bring mixture to a boil over medium-high. Cover and transfer to preheated oven. Braise until meat is very tender and falls off the bone, about 2 hours. Let lamb cool in braising liquid to room temperature, about 2 hours.
Transfer cooled lamb shanks to a baking sheet or a large bowl. Discard braising liquid, or strain and reserve for another use. Cover lamb shanks, and refrigerate until cold, at least 2 hours or up to 24 hours.
Make the Hot Mustard Sauce

Whisk together all ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
Make the salad

Toss together pea tendrils, snap peas, mint, perilla (if using), and nasturtium with 1 tablespoon hot mustard sauce in a large bowl until well coated; set salad aside until ready to serve.
Finish making the lamb

Season chilled lamb with black pepper and additional salt to taste. Heat remaining 2 tablespoons oil in a large cast-iron or heavy-bottomed skillet over medium. Working in 2 batches, cook lamb shanks in skillet, turning occasionally to brown all edges, until lightly crisped on outside edges and meat is hot in the center, 4 to 6 minutes per batch.
Brush crisped lamb shanks with a thin layer of hot mustard sauce. Serve shanks topped with salad and with remaining mustard sauce on the side.