Braised Lamb Shanks with Herb Salad

Explore the bold flavors and tender textures of Braised Lamb Shanks, accompanied by a zesty Herb Salad. This recipe combines the hearty, rich taste of lamb shanks with the fresh, aromatic pleasure of a mixed herb salad. The lamb is slowly braised in a flavorful broth infused with Asian-inspired ingredients like daikon, seaweed, doenjang (or white miso), and perilla seeds, creating a melt-in-your-mouth experience. Accompanied by a spicy Hot Mustard Sauce and served atop a refreshing bed of pea tendrils, sugar snap peas, and assorted fresh herbs, this dish is a symphony of textures and flavors that promise to delight your palate.

Ingredients of Braised Lamb Shanks with Herb Salad

• 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

For the 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

For the 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

Instructions

Preparing the Lamb:

1. Preparation: Preheat your oven to 325°F (163°C). Season the lamb shanks with 2 teaspoons of kosher salt.
2. Brown the Lamb: Heat half the canola oil in a large Dutch oven over medium-high heat. In batches, brown the lamb shanks on all sides and then transfer them to a plate.
3. Combine the Ingredients: In the same pot, add the remaining oil, onion, beef or lamb stock, water, daikon, scallions, garlic, seaweed, doenjang or miso, soy sauce, toasted perilla seeds, ginger, fish sauce, peppercorns, and a generous pinch of black pepper.
4. Braise: Return the lamb shanks to the pot. Bring the mixture to a simmer, then cover the pot and transfer it into the oven. Braise until the lamb is tender, about 2 to 2 1/2 hours.

Making the Hot Mustard Sauce:

1. In a small bowl, whisk together all ingredients for the sauce—soy sauce, toasted perilla seeds, hot mustard paste, perilla seed or sesame oil, grated garlic, apple cider vinegar, plum extract or pomegranate molasses, black pepper, and sugar until smooth. Set aside.

Preparing the Salad:

1. In a large bowl, combine pea tendrils, sliced sugar snap peas, mint leaves, perilla leaves (if using), and nasturtium leaves or arugula.
2. Lightly dress the salad with some of the hot mustard sauce, tossing gently to coat. Adjust seasoning with more sauce or a pinch of salt if needed.Braised Lamb Shanks Salad

Serving:

1. Once the lamb is tender and falls off the bone, carefully remove the shanks from the pot. Strain the broth, keeping it clear, and skim off any excess fat.
2. Plate each lamb shank with a healthy serving of the herb salad beside it. Drizzle the lamb and salad with the hot mustard sauce to taste.
3. Serve immediately, offering additional hot mustard sauce on the side for those who appreciate an extra kick.

Enjoy this harmonious blend of rich flavors and fresh textures, perfect for a sophisticated yet comforting dining experience.