Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the lamb shanks by patting them dry and optionally making a few shallow slits. In a large Dutch oven or pressure cooker, combine 2 lamb shanks with 4 cups of water, 0.25 cup tamari, 1 tablespoon fresh grated ginger, and 4 cloves minced garlic. Bring to a boil, then reduce heat, cover, and simmer for 2.5-3 hours or pressure cook for 45-60 minutes until the shanks are very tender.

2. 2

   Carefully remove the tenderized lamb shanks from the cooking liquid and set aside to cool slightly. Discard the cooking liquid.

3. 3

   In a large bowl, whisk together 2 tablespoons sesame oil, 2 tablespoons mirin, 1 tablespoon gochugaru, 0.5 finely chopped green onion, 0.5 teaspoon black pepper, and 1 tablespoon monk fruit sweetener to form the grilling marinade.

4. 4

   Generously brush the cooled, tenderized lamb shanks with the grilling marinade, ensuring they are thoroughly coated. Let them marinate at room temperature for 30 minutes while preparing the grill.

5. 5

   Preheat your charcoal grill to medium-high heat, arranging the coals for direct and indirect grilling zones. Place the marinated lamb shanks over direct heat and grill for 5-7 minutes per side, turning frequently, to achieve a beautiful char and caramelization, brushing with a light coating of the remaining marinade as you turn.

6. 6

   Move the lamb shanks to the indirect heat zone of the grill. Cover the grill and continue to cook for another 15-20 minutes, or until heated through and well-glazed, brushing with the rest of any leftover marinade once more.

7. 7

   Remove the Sutbul Yangdari Gui from the grill and let them rest for 10 minutes before serving. Garnish with 1 tablespoon toasted sesame seeds and 0.25 cup fresh chopped cilantro before serving with low-carb kimchi or pickled vegetables.