Pulled gochujang lamb hot cross buns

Method

1. 01

   Heat the oven to 150°C fan. Season the lamb generously and brown all over in olive oil in a heavy casserole. Lift out.

2. 02

   Soften the onion in the same pot for 6 minutes, then add the garlic and ginger for 1 minute. Stir in the gochujang, soy, honey, vinegar and sesame oil.

3. 03

   Return the lamb, pour over the stock, cover tightly and slide into the oven for 3½ hours, until the meat pulls apart with two forks.

4. 04

   Lift the lamb onto a board, shred it, and reduce the braising liquid on the hob for 8–10 minutes until sticky and glossy. Toss the shredded lamb back through the glaze.

5. 05

   Warm the hot cross buns, split them open, pile the pulled lamb in generously, and top with pickled red onions, coriander and spring onions.