Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce

Gochujang Lamb Shanks
Creamy Parmesan Polenta
Fresh Wild Arugula, Mint, Scallions
Hot Mustard Sesame Garlic Sauce

Gochujang brings a fiery kick, while daikon radish provides a crisp, peppery contrast to the creamy polenta. A bold hot mustard sauce balances beautifully with the rich succulent meat. These lamb shanks are slow-braised in a tangy, sweet, and savory blend of pomegranate juice and figs, then finished under the broiler for a crispy exterior and meltingly tender, flavorful interior.

With its sweet heat and deep, fermented umami notes, gochujang—Korean red chili paste—offers a balanced fruitiness, a hint of smokiness, and layers of flavor from sun-dried Korean red peppers. It complements the meat and pomegranate-fig sauce perfectly, resulting in a dish bursting with vibrant flavors, contrasting textures, bold aromas, and a wild presentation.

Gochujang Lamb Shanks Recipe

For the Lamb Shanks

• 2 lamb shanks
• 2  T. gochujang
• 1 T. low-sodium soy sauce
• daikon, small dice (or Korean radish)
• fresh ground black pepper

The recipe starts with two fully cooked lamb shanks that had been slow braised in a tangy and semi-sweet sauce with pomegranate juice and figs from Costco. They are microwaved according to package instructions for 7 minutes 30 seconds.

Remove the shanks from the pouches, and pour the sauce into a bowl. Remove some of the fat if desired. Stir in gochujang and soy sauce and add daikon radish. Taste for seasoning.

Fit the shanks into a shallow baking dish then pour the sauce on top. Broil briefly until the meat is lightly crisped on the outside, turning once.

Hot Mustard Sesame Garlic Sauce

• 2 T. soy sauce
• 2 T. toasted sesame seeds
• 4 t. Colman’s Dry Mustard
• 4 t. sesame oil
• 2 t. garlic, finely grated
• 2 t. apple cider vinegar
• 1 t. honey
• fresh ground black pepper to taste

Mix ingredients together in a small bowl and set aside.

Yellow Corn Polenta

• 3 c. water
• 1 t. salt
• 1 c. polenta
• 1/4 c. grated parmesan
• 1 T. butter

Meanwhile, bring water and salt to a boil in a medium pot. Add polenta and reduce heat to low. Cook for 5 minutes, stirring occasionally until liquid is absorbed and polenta is creamy. Remove from heat, cover and let stand 2 minutes. Then stir in parmesan and butter.

Green Mix

• wild arugula
• mint, chopped
• scallions, sliced

To Plate

Spoon polenta into warm shallow bowls. Place a lamb shank in the center. Spoon juices and radish around the shank. Spoon mustard sauce over the shank. Garnish with a handful of the greens. Serve extra mustard sauce on the side.

Note

Recipe loosely adapted from Food & Wine Magazine, Braised Lamb Shanks with Herb Salad, December 2023 issue.

More Costco Lamb Shank Recipes

Lamb Shanks with Cassoulet Beans

Lamb Shanks over Boursin Cheese Polenta

MORE GOCHUJANG RECIPES

Gochujang Sloppy Joes

Creamy Gochujang Noodles

Sundubu Jjigae ~ Korean Soft Tofu Stew

Korean Soy-Braised Black Cod (Eun Daegu Jorim)