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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.
Course Main Course
Cuisine Middle Eastern–East Asian Fusion
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
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.
🍷 Pairing Suggestions
  • Pairs well with a bold red wine (Syrah, Shiraz)
  • Or with hibiscus–pomegranate iced tea for a non-alcoholic pairing