Executive Direct Limited

Korean lamb shanks

Sauce
4 tbsp Gochujang (Korean chilli paste)
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/14fl oz chicken stock
sea salt and freshly ground black pepper

Garnish
2 spring onions, thinly sliced, to serve
50g/1¾oz toasted sesame seeds, to serve

Method

Preheat the oven to 160c

Put all the sauce ingredients into a food processor and blitz until smooth.

To make 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 the oven and cook for 2½–3 hours turning the shanks untill tender

Transfer to a plate and check the sauce consistancy if to thin reduce down

Pour over the shanks and top with garnish

Piri Piri Sauce ( Its Spicy )

400g Red Bell Peppers, Roughly Chopped
6 Birds Eye Chillies, Roughly Chopped (Seeds Included)
4 Long Red Chillies, Roughly Chopped (Seeds Included)
1 Spanish Onion (Red Onion), Peeled and Roughly Chopped
5 Cloves Garlic, Peeled and Roughly Chopped
Zest of half a Lemon & Juice of half a Lemon
60ml Red Wine Vinegar
1 1/2 tsp Smoked Paprika
1 1/2 tsp Dried Oregano
2 tsp - Sea Salt
1 tsp - Ground Black Pepper
2 - Bay Leaves

Method

Cook the above for 30 mins then add the below and blitz till smooth

Then Add The Below And Mix Well

60ml Red Wine Vinegar
Zest of half a Lemon
Juice of half a Lemon
120ml Extra Virgin Olive Oil

Can be stored in the fridge for up to 2 weeks

Notes

If you dont want to add the chilli seeds its your choice

Hapy Cooking xx