Method

1. Prep and brown the lamb shanks
Pat lamb shanks dry with paper towel and season with salt and pepper. Lightly coat in plain flour, shaking off any excess.
Heat 1 tbsp olive oil in a large cast iron casserole dish (or a skillet if using a slow cooker). Brown the shanks in batches over medium–high heat until well coloured on all sides (about 8–10 minutes). Set aside.

2. Sauté the vegetables
In the same dish, add the remaining 1 tbsp olive oil if needed. Add diced onion and carrot, and sauté for 5–6 minutes until softened and beginning to caramelise.
Stir in crushed garlic and cook for 1 minute more.

3. Add sauce and stock
Pour in the Kimchi Club Bulgogi Sauce and beef stock. Stir gently to combine.
Return the shanks to the pot — they don’t need to be completely submerged.

4. Cook low and slow

Oven method: Preheat oven to 160°C (320°F). Cover and cook for 2 hours, or until the meat is tender and falling off the bone.

Slow cooker method: Transfer everything to the slow cooker and cook on High for 4 hours or Low for 6–7 hours.

Optional: For a thicker, stickier sauce, remove the lid for the final 20–30 minutes (oven method), or transfer the shanks to a warm plate and simmer the sauce uncovered on the stovetop for 5–10 minutes.

5. Serve
Spoon the rich, BBQ-spiced gravy over the lamb shanks. Garnish with spring onions or fresh chilli.
Serve with creamy sweet potato mash and steamed greens, if desired.

By: Minka Park, Kimchi Club