Braised Lamb Shank
Seeking a lamb recipe that requires little effort and is restaurant-worthy? Moist, fall-off-the-bone tender and braised to perfection, this Asian-styled lamb shank is sure to please even the most discerning of lamb lovers out there.
Ingredients
Braised Lamb Shank
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$0.0
Seasonings
Black Cardamom
/g
2.0 g
0%
Star Anise
/g
2.0 g
0%
Chinese Cooking Wine
/g
50.0 g
0%
Rock Sugar
/g
20.0 g
0%
Dark Soy Sauce
/g
15.0 g
0%
Knorr Chicken Seasoning Powder 1kg
/g
8.0 g
0%
Points
Fermented Bean Curd
/g
20.0 g
0%
Knorr Italian Herb Paste 1.5kg
/g
80.0 g
0%
Points
Water
/kg
2.0 kg
0%
Braised Lamb Shank
Old Ginger, sliced
/g
60.0 g
0%
Shallot
/g
30.0 g
0%
Fresh Chestnut
/g
100.0 g
0%
Spring Onions
/g
50.0 g
0%
Lamb Shank
/kg
1.0 kg
0%
Bean Curd Skin
/g
200.0 g
0%
Flower Mushroom, sliced
/g
150.0 g
0%
/
Seasonings
-
Black Cardamom 2.0 g
-
Star Anise 2.0 g
-
Chinese Cooking Wine 50.0 g
-
Rock Sugar 20.0 g
-
Dark Soy Sauce 15.0 g
-
Fermented Bean Curd 20.0 g
-
Water 2.0 kg
Braised Lamb Shank
-
Old Ginger, sliced 60.0 g
-
Shallot 30.0 g
-
Fresh Chestnut 100.0 g
-
Spring Onions 50.0 g
-
Lamb Shank 1.0 kg
-
Bean Curd Skin 200.0 g
-
Flower Mushroom, sliced 150.0 g
Preparation
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Seasonings
- Mix well the seasonings and set aside.
-
Braised Lamb Shank
- Blanch lamb shank, wash and strain dry, set aside.
- Sweat old ginger slices and shallots, drain off excess oil and set aside.
- Heat up some oil in a pan, stir fry ginger, shallots and fermented bean curd till fragrant, add in seasonings and lamb shank. Bring to boil, reduce heat and simmer for 2 hours until lamb shank softens. Add bean curd skin, flower mushrooms and spring onions and simmer for another 10mins. Ready to serve.
