I work in ...


Your content is being adapted
based on your type of business.



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
  1. Seasonings

    • Mix well the seasonings and set aside.
  2. 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.