Here at Quiescence Chinese Medicine one of our favourite dishes to prepare for new mums is Lamb Shanks with Dang Gui (Angelica sinensis), ginger and dates. This traditional Chinese medicine recipe is deeply warming and restorative, helping to replenish Blood, strengthen Yang energy, and support postpartum recovery.
In Chinese medicine, the first month after birth, known as zuo yue zi (坐月子), or The Golden Month, is seen as a crucial time for healing, rest and recovery. During this period, new mothers are encouraged to slow down, stay warm, and focus on nourishing their bodies. Traditionally, family elders or grandmothers would care for the new mother, providing nutrient-rich foods, herbal tonics, and emotional support to promote full recovery.
This warming lamb and Dang Gui recipe is one of the best-known postpartum dishes for replenishing the body’s deepest resources. The combination of lamb, Chinese herbs, ginger, and dates helps to restore Qi (vital energy), rebuild Blood, and warm the body from within, making it an ideal meal for new parents recovering after childbirth or anyone wanting to support their body with deeply nourishing, healing food.
Lamb is said to be warming and builds Qi and Blood. It is considered to be one of the more Yang tonifying meats which means it is excellent for promoting blood circulation and keeping the cold at bay. It is often recommended to those who are feeling depleted, weak and who struggle to stay warm.
Dang Gui (Angelica sinensis) is thought of as the quintessential women’s herb in Chinese Medicine. It nourishes and invigorates the Blood and is often prescribed to ease menstrual disorders and improve vitality.
Fresh Ginger is said to warm and strengthen digestive function, encouraging the body to absorb the nutrients it receives and transform them into useful resources.
Chinese Dates are nourishing for both the Blood and Spleen Qi (digestive function). You’ll find them in a wide range of herbal formulas and are especially useful for when you are feeling overwhelmed and depleted.
You can find Dang Gui, ginger and Chinese dates in most Asian grocer’s, or you can pop in and get them from us.
Alternatively you can use a bag of our Mama Love Healing Herbs. This is a special blend of therapeutic herbs including Dang Gui, ginger and Chinese dates all wrapped up in an easy to use organic muslin bag.
Lamb Shanks with Dang Gui, Ginger and Dates 
Ingredients
4 lamb shanks
1 small onion finely diced
3 garlic cloves minced
1 large carrot finely diced
1 large celery stalk finely diced
1 bottle red wine or beef broth
800g crushed tomatoes
2 tbsp tomato paste
500 ml chicken broth
1 large piece of fresh ginger roughly cut into pieces
1 bag of Mama Love Healing Herbs or 15g Dang Gui
10 Chinese red dates or medjool dates (only if you can’t get the Chinese ones)
5 sprigs of thyme
Method
Preheat the oven to 350F/180C
Put chicken broth and Dang Gui or Mama Love Healing Herbs into a small saucepan and gently simmer with the lid on until required (20-30mins).
Sear the lamb shanks until brown all over, about 5 min.
Remove lamb onto a plate and drain excess fat from the pan.
Add ginger to the pan and dry fry on medium heat for 5 minutes.
Lower the heat, add the onion and garlic, sauté gently for 5 minutes.
Add carrot and celery. Continue to sauté for 5 minutes.
Roughly cut the Chinese dates and add to the pan.
Strain chicken stock to remove herbs.
Add the red wine (or beef broth), chicken stock, crushed tomato, tomato paste, and thyme to the pan. Stir to combine.
Place the lamb shanks into the pot making sure they are mostly submerged.
Turn the stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours.
Remove from oven and remove the lid, then return to the oven for another 30 minutes or until the meat is just holding to the bone.
Best served with veggies and mash.
Visit our website to learn more about postpartum Chinese medicine treatments, or explore our online shop for a curated range of herbal products and teas designed to nurture recovery and balance after birth.
