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
Seasonings
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Black Cardamom 2.0 g
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Star Anise 2.0 g
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Chinese Cooking Wine 50.0 g
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Rock Sugar 20.0 g
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Dark Soy Sauce 15.0 g
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Fermented Bean Curd 20.0 g
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Water 2.0 kg
Braised Lamb Shank
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Old Ginger, sliced 60.0 g
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Shallot 30.0 g
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Fresh Chestnut 100.0 g
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Spring Onions 50.0 g
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Lamb Shank 1.0 kg
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Bean Curd Skin 200.0 g
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Flower Mushroom, sliced 150.0 g
Preparation
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Seasonings
- Mix well the seasonings and set aside.
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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.
