Braised Lamb with Functional Mushroom Infusion
✨ Tender lamb shanks or shoulder, slow-braised with medicinal mushrooms, warm spices, dried fruits, and herbs — a dish that feels ancient, healing, and celebratory.
Servings 4
Ingredients
- Meat & Base:
- 2 ½ lbs lamb shanks or shoulder bone-in preferred
- 2 Tbsp olive oil or ghee
- 1 large onion sliced
- 4 cloves garlic minced
- 1- inch piece ginger grated
- Mushrooms & Broth:
- 1 tsp Cordyceps powder
- 1 tsp Lion’s Mane powder or ½ cup fresh, seared in pan
- 1 tsp Chaga powder or 1 cup brewed chaga tea, replacing stock
- 3 cups beef or lamb stock or mushroom stock for lighter flavor
- Spices & Seasoning:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cinnamon stick
- 3 –4 green cardamom pods
- 1 tsp smoked paprika
- Pinch of saffron threads optional, exotic depth
- Sea salt & cracked black pepper
- Fruity Accent:
- ½ cup dates or dried apricots halved
- Zest of 1 orange
- Juice of ½ lemon
- Garnish:
- Fresh mint or cilantro
- Toasted sesame seeds or pine nuts
Instructions
- Sear the Meat:
- Heat oil in a heavy pot or Dutch oven. Sear lamb shanks on all sides until golden brown. Remove and set aside.
- Build the Base:
- In the same pot, sauté onions, garlic, and ginger until fragrant. Add cumin, coriander, cinnamon stick, cardamom, and paprika. Toast lightly.
- Add Mushrooms & Stock:
- Stir in mushroom powders (or seared Lion’s Mane), then deglaze with stock or chaga tea.
- Braise:
- Return lamb to the pot. Add dates/apricots, saffron, orange zest, and lemon juice.
- Cover and braise on low heat (stovetop or 300°F oven) for 2–3 hours, until lamb is fork-tender.
- Finish & Serve:
- Taste and adjust seasoning. Sauce should be rich, slightly sweet, and spiced.
- Garnish with mint, cilantro, and toasted nuts.
Notes
🌺 Chef’s Notes & Variations
- Meat Swap: Works beautifully with beef short ribs or duck legs.
- Lighter version: Use chicken thighs with more citrus and less dried fruit.
- Serving suggestion: Serve over saffron rice, couscous, or flatbreads to soak up the sauce.
- Extra functional boost: Stir in a teaspoon of miso paste at the end for added umami and probiotics.
- Pairs well with a bold red wine (Syrah, Shiraz)
- Or with hibiscus–pomegranate iced tea for a non-alcoholic pairing