Recipe Ingredient
- 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
Instructions
- 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.
