Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 lamb shanks generously with 1 tablespoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the seasoned lamb shanks on all sides until deeply browned, then remove the shanks and set aside.

3. 3

   Add 1 tablespoon of olive oil to the Dutch oven, then sauté 1 chopped large yellow onion and 4 minced garlic cloves until softened, about 5 minutes.

4. 4

   Stir in 2 tablespoons of tomato paste, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground cinnamon, and 0.5 teaspoon of red pepper flakes, cooking for 1 minute until fragrant.

5. 5

   Return the seared lamb shanks to the Dutch oven and pour in 4 cups of chicken broth, then add 1 cup of finely chopped pitted dates, 2 tablespoons of gochujang, and 2 tablespoons of pomegranate molasses.

6. 6

   Bring the liquid to a simmer, then cover the Dutch oven and transfer it to a preheated oven at 160 degrees Celsius (325 degrees Fahrenheit) to braise for 2.5 to 3 hours, or until the lamb is fork-tender.

7. 7

   Carefully remove the lamb shanks from the sauce and skim any excess fat from the surface of the sauce, then reduce the sauce over medium heat on the stovetop until slightly thickened, about 10 minutes.

8. 8

   Serve the braised lamb shanks drizzled with the thickened date-gochujang sauce and garnish with 0.25 cup of fresh chopped mint or parsley.