• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 800g lamb shanks on the bone
  • 1 tbsp olive oil
  • 3 cloves garlic, crushed
  • 1 onion, halved and sliced
  • 50g ginger, crushed
  • 200g carrot, cubed
  • 1 leek (use white portion only), thinly sliced
  • 50g leek bulbs, sliced
  • 1 stalk celery, diced
  • ½ cup peanuts, rinsed and soaked for 1-2 hours
  • 5 cm cinnamon stick
  • 3 bay leaves
  • 5 sundried tomatoes
  • 1 litre chicken stock
  • Marinade
  • 1 tbsp ginger juice
  • 1 tbsp oyster sauce
  • 1 tbsp pepper
  • 1 tsp salt
  • 2 tbsp fragrant braising sauce
  • ¾ tsp sugar
  • Sauce
  • 2 tbsp light soy sauce
  • ½ tsp salt
  • 1 tbsp oyster sauce
  • ¼ tsp thick soy sauce

Instructions

  1. Season lamb with marinade for 1-2 hours or preferably overnight in the refrigerator.
  2. Heat olive oil and brown lamb shank. Add ginger, garlic, onion, leek, celery and carrot.
  3. Fry for 5 minutes until fragrant. Add sauce ingredients. Add the rest of the ingredients.
  4. Cover and simmer for 1-1½ hours or until meat is tender and gravy is reduced.
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