Braised Hot Pot Lamb


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


1 tbsp ginger juice
1 tbsp oyster sauce
1 tbsp pepper
1 tsp salt
2 tbsp fragrant braising sauce
¾ tsp sugar


2 tbsp light soy sauce
½ tsp salt
1 tbsp oyster sauce
¼ tsp thick soy sauce


Season lamb with marinade for 1-2 hours or preferably overnight in the refrigerator.

Heat olive oil and brown lamb shank. Add ginger, garlic, onion, leek, celery and carrot.

Fry for 5 minutes until fragrant. Add sauce ingredients. Add the rest of the ingredients.

Cover and simmer for 1-1½ hours or until meat is tender and gravy is reduced.

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