Braised Lamb Shanks with Herb Salad: A Korean-Inspired Comfort Feast

Why Braised Lamb Shanks Deserve a Place in Your Cannabis Kitchen

Lamb shanks are the culinary equivalent of slow jazz: rich, deep, and meant to be savored. When done right, they fall apart with a fork, releasing aromatic steam laced with marrow, miso, and seaweed umami. They’re a showstopper dish – comforting yet elegant, earthy yet refined.

But what if we took it a step further? What if the experience could not only satisfy your hunger but also bring a mellow, euphoric finish to your evening?

That’s where cannabis infusion enters the chat. Infusing these lamb shanks – or their mustard glaze or herb salad – with a gentle dose of THC or CBD-infused oil transforms a great meal into a sensory journey.

What is Decarboxylation and Why It Matters

If you’re cooking with cannabis, you’ve got to decarboxylate. That’s the only way THC (or CBD) becomes bioavailable – fancy word meaning your body can actually feel it.

In raw form, cannabis contains THCA or CBDA, which are non-psychoactive. Applying heat activates them, turning THCA into THC. This is what makes you feel relaxed, euphoric, or sleepy – depending on your strain and dosage.

You can’t skip decarb. A pot of simmering stew isn’t hot enough to do it properly, and uneven heating in an oven risks ruining your flower’s potency.

That’s why I trust the ECRU Decarboxylator – with its aerogel-jacketed insulation and tight temp control, it consistently activates your cannabinoids without burning off your precious terpenes. As Harold McGee wrote in On Food and Cooking, “Controlled heat transforms the chemistry of flavor.” I couldn’t agree more.

Pro Tips for Infusion Beginners

• Start Low, Go Slow: This isn’t your dorm-room brownie party. A good rule: 5 mg THC per serving max.

• Use Strain Wisely: A sativa-dominant strain brings uplifting vibes; indica strains are better for mellow, late-night dinners.

• Label Everything: If you’re refrigerating infused oils, label them clearly! You don’t want to accidentally toss THC oil into your morning eggs (unless you do).

Ingredients

For the Lamb Braise

• 8 (10- to 12-ounce) lamb shanks

• 2 teaspoons kosher salt, plus more to taste

• ¼ cup canola oil, divided

• ½ small yellow onion, peeled and halved

• 4 cups beef or lamb stock

• 4 cups water

• 1 cup peeled daikon, roughly chopped (about 1 small daikon)

• 2 scallions, trimmed and halved

• 10 garlic cloves, unpeeled

• ¼ cup dried seaweed (wakame or nori)

• 3 tablespoons doenjang (fermented soybean paste) or white miso

• 2½ tablespoons soy sauce

• 4 teaspoons toasted perilla (shiso) seeds

• 1 small piece of fresh ginger, peeled

• 2 teaspoons fish sauce

• 1 teaspoon black peppercorns

• Black pepper to taste

• 2 tablespoons cannabis-infused butter or oil (decarboxylated and infused via ECRU)

For the Hot Mustard Sauce

• 2 tablespoons soy sauce

• 2 tablespoons toasted perilla seeds

• 4 teaspoons Korean hot mustard paste (like Chung Jung One)

• 4 teaspoons cannabis-infused sesame oil (or plain if not infusing this part)

• 2 teaspoons finely grated garlic (about 4 cloves)

• 2 teaspoons apple cider vinegar

• 1 teaspoon plum extract (or pomegranate molasses)

• ¼ teaspoon black pepper

• ¼ teaspoon granulated sugar

For the Salad

• 1 (4-ounce) package fresh pea tendrils

• 1 cup sugar snap peas, thinly sliced (about 12 pods)

• ½ cup packed fresh mint leaves

• ¼ cup fresh perilla (optional)

• ¼ cup fresh nasturtium leaves or arugula

• 1 tablespoon CBD-infused olive oil (optional)

• 1 tablespoon Hot Mustard Sauce (from above)

Instructions

Step 1: Sear the Lamb Shanks

1. Preheat oven to 350°F (175°C).

2. Pat lamb shanks dry with a paper towel, season all over with salt.

3. Heat 2 tablespoons canola oil in a large Dutch oven over medium heat.

4. Working in two batches, sear lamb shanks until golden brown on all sides (6–8 minutes per batch). Transfer to a bowl and set aside.

Step 2: Create the Braising Broth

1. To the same Dutch oven, add the onion half (no need to clean the pot).

2. Add:

   • Stock and water

   • Daikon, scallions, garlic, seaweed

   • Doenjang (or miso), soy sauce

   • Perilla seeds, ginger, fish sauce, peppercorns

   • A few cracks of black pepper

   • Add cannabis-infused butter or oil here and stir to melt.

3. Return lamb (plus any juices) to the pot. Bring to a gentle boil over medium-high heat.

4. Cover with lid, transfer to preheated oven, and braise for 2 hours, or until meat is fall-off-the-bone tender.

Step 3: Cool and Chill the Lamb

1. Let the pot cool at room temperature in its braising liquid, about 2 hours.

2. Transfer lamb shanks to a baking tray or bowl. Discard or strain and store braising liquid for another use.

3. Cover the lamb and refrigerate until fully chilled – at least 2 hours, or overnight (recommended for better texture and flavor).

Step 4: Prepare Hot Mustard Sauce

In a small bowl, whisk together:

• Soy sauce

• Toasted perilla seeds

• Korean mustard paste

• Cannabis-infused sesame oil

• Garlic, vinegar, plum extract

• Sugar and black pepper

Taste and adjust. Cover and chill until ready to serve.

Step 5: Toss the Herb Salad

In a large bowl, combine:

• Pea tendrils

• Sliced sugar snap peas

• Mint, perilla, nasturtium/arugula

• 1 tablespoon mustard sauce

• Optional: Drizzle CBD-infused olive oil for a relaxing edge

Toss gently. Set aside until serving.

Step 6: Reheat and Crisp the Lamb

1. Remove lamb from fridge, season with black pepper and more salt if needed.

2. Heat remaining 2 tablespoons canola oil in a cast-iron skillet over medium.

3. Working in batches, crisp lamb shanks until edges are browned and meat is warmed through (about 4–6 minutes per batch).

4. Brush with a thin layer of mustard sauce.

Step 7: Plate and Serve

Serve lamb shanks hot, topped with fresh salad, and offer extra mustard sauce on the side.

Dosing & Infusion Tips

• Each lamb shank serves one – perfect for precise dosing.

• Infused butter (in braise): Approx. 5–10mg THC per portion.

• Infused sesame oil (in sauce): Add 2–5mg more for a gradual onset.

• CBD in salad: Ideal for daytime meals or guests sensitive to THC.

Use ECRU Decarboxylator for perfectly activated, mess-free herb every time.

Why This Recipe Works

The slow braise breaks down connective tissues into gelatin, creating silky, flavorful meat. The doenjang and seaweed deepen the umami, while the herb salad balances with brightness and crunch. Adding infused oils at strategic points – rather than all at once – allows you to layer the cannabis effects across the meal.

As David Chang once said, “Flavor is built in layers.” Same goes for cannabis infusion.

Closing Thoughts

This isn’t just a meal. It’s a cannabis experience — built thoughtfully from stock to salad. Whether you’re hosting a chill dinner party or treating yourself to elevated leftovers, this recipe blends Korean tradition, Western comfort, and herbal wellness in one delicious feast.

And with ECRU Decarboxylator, infusion is no longer intimidating – it's just cooking with benefits.