09/10/2025
Here’s a restaurant-style recipe for Lamb Shank with Miso-Sweet Potato Purée, Charred Bok Choy & Gochujang Red Wine Jus — a luxurious fusion of Korean and modern French flavors:
🍖 Lamb Chop with Miso-Sweet Potato Purée, Charred Bok Choy & Gochujang Red Wine Jus
📝 Components
1. Braised Lamb Shank
2. Miso-Sweet Potato Purée
3. Charred Bok Choy
4. Gochujang Red Wine Jus
🥘 1. Braised Lamb Shank
Ingredients:
2 lamb shanks
Salt & pepper
2 tbsp olive oil
1 onion, diced
2 carrots, diced
3 garlic cloves, crushed
2 sprigs thyme
1 sprig rosemary
2 tbsp tomato paste
250 ml red wine
500 ml beef or veal stock
Method:
1. Season lamb shanks with salt and pepper. Sear in hot oil until browned on all sides. Remove and set aside.
2. In the same pot, add onion, carrot, and garlic. Sauté until golden.
3. Stir in tomato paste, thyme, and rosemary; cook 1 min.
4. Deglaze with red wine; reduce by half.
5. Add stock, return shanks, cover, and braise at 160°C (320°F) for 2.5–3 hours, until meat is tender.
6. Remove shanks; strain and reserve braising liquid for the jus.
🍠 2. Miso-Sweet Potato Purée
Ingredients:
2 large sweet potatoes, peeled and cubed
2 tbsp white miso paste
40 g butter
60 ml cream or milk
Salt, to taste
Method:
1. Boil or steam sweet potatoes until very soft.
2. Blend with miso paste, butter, and cream until silky smooth.
3. Adjust salt. Keep warm.
🥬 3. Charred Bok Choy
Ingredients:
2 baby bok choy, halved lengthwise
1 tbsp sesame oil
Salt & pepper
Splash of soy sauce (optional)
Method:
1. Heat a grill pan or cast-iron pan until very hot.
2. Brush bok choy with sesame oil and season.
3. Sear cut side down until charred and slightly tender (about 2–3 min).
4. Optional: drizzle with soy sauce just before serving.
🍷 4. Gochujang Red Wine Jus
Ingredients:
1 shallot, finely chopped
1 tbsp gochujang (Korean red chili paste)
1 tbsp butter
100 ml red wine
250 ml reserved braising liquid
1 tsp honey
Salt & black pepper
Method:
1. In a saucepan, melt butter and sauté shallots until translucent.
2. Add gochujang, cook 30 sec to bloom flavor.
3. Deglaze with red wine, reduce by half.
4. Add braising liquid and honey; simmer until glossy and slightly thickened.
5. Season to taste and strain.
🍽️ Plating Suggestion (Fine Dining Style)
1. Swipe or quenelle the miso-sweet potato purée off-center.
2. Place the lamb shank on top, bone angled upward for height.
3. Arrange charred bok choy alongside for color contrast.
4. Spoon gochujang red wine jus elegantly around the dish.
5. Garnish with microgreens, sesame seeds, or edible flowers.
