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

Seeking a lamb shank recipe that's simple and restaurant-worthy? Moist and tender, this braised lamb shank will please even the most discerning of lamb lovers.



  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.  
  3. (Optional) Side dishes that you can serve with braised lamb shank

    • Roast carrots with cumin, onion and lemon zest.
    • Rosemary roasted potatoes.
    • Baked asparagus with parmesan.
  4. Before serving

    • Plate lamb shank with the side dish of your choice.
    • Ready to serve tender, melt-off-the-bone braised lamb shank.