Braised Lamb Shanks


2 lamb shanks
½ cup rice flour combined with 1 tbsp cornflour
2-2.5 litres chicken stock

[Ingredients (A)]

5cm piece cinnamon stick
1 tbsp white peppercorns
2 star anise
1 tbsp Szechuan peppercorns
4-5 pieces liquorice

[Seasoning (B)]

1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp thick soy sauce
1 tsp sugar

[Sauce (C) – combined]

1 tbsp light soy sauce
1 tbsp H.P. sauce
1 tbsp plum sauce
1 tbsp sugar
1 tbsp honey
1 tsp Tabasco sauce
½ tsp salt or to taste
1 buillion beef stock
350ml water


Bring a pot of water to the boil, then add the lamb shanks. Blanch for 5-6 minutes. Dish out and wipe completely dry with several layers of paper towel.

Deep-fry lamb shanks in hot oil for 2-3 minutes. Remove and rinse off excess oil.

Combine ingredients (A), (B) and chicken stock in a deep saucepot. Bring to the boil, then add lamb shanks and braise for 1½-2 hours until meat is tender.

Remove the lamb shanks from the stock.

Toss the lamb shanks in the combined rice flour and cornflour. Deep-fry the lamb shanks until lightly golden. Transfer to a serving bowl.

Bring combined sauce (C) to a simmering boil for 6-7 minutes.

Pour sauce over the lamb shanks and serve immediately.

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