Recipe of Any-night-of-the-week Asian-style Braised Lamb Shanks
Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Steps to Make Perfect Asian-style Braised Lamb Shanks. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Asian-style Braised Lamb Shanks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Asian-style Braised Lamb Shanks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Asian-style Braised Lamb Shanks is 8 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Asian-style Braised Lamb Shanks estimated approx 1 hr 30 mins.
To begin with this recipe, we have to first prepare a few ingredients. You can have Asian-style Braised Lamb Shanks using 20 ingredients and 8 steps. Here is how you can achieve it.
I initially wanted to braise it in red wine sauce, but since I already had most of the ingredients, I braised the shanks in Asian stock instead.
It smelled and tasted SOOO good! Everyone who tasted it liked it... I guess, from what they said. 😅
Except for @_shu, who said it tasted like Chinese medicine.
Ingredients and spices that need to be Prepare to make Asian-style Braised Lamb Shanks:
- Lamb
- 2 lamb shanks (~1 kg)
- 2 tsp sea salt
- Asian stock
- 10 cloves garlic, chopped
- 3 thumbs ginger, bruised and chopped
- 1,5 l chicken stock (I use 3 cubes of Knorr Chicken Stock + 1 tsp of Totole Mushroom Bouillon powder mixed with 1,5 l of warm water)
- 2 sprigs spring onion, chopped
- 1 sprig lemongrass, chopped
- 125 ml Shaoxing rice wine
- 115 ml Kikkoman soy sauce
- 1 orange, peel and use only the rind
- 1 stick Chinese cinnamon
- 6 star anise
- 1 tbsp black peppercorn
- 1 tsp crushed peppercorn (optional)
- 2 tsp chilli flakes (optional)
- To fry
- 3 tbsp sunflower oil (can use any high-heat cooking oil) to brown the shanks
- 3 tbsp sunflower oil (can use any high-heat cooking oil) for the stock
Instructions to make Asian-style Braised Lamb Shanks
- Marinate each lamb shank evenly with 1 tsp sea salt overnight.
- Prepare all the ingredients.
For the orange rind, peel the white parts away. Only use the orange parts.
- Make the chicken stock.
I use 3 cubes of Knorr Chicken Stock + 1 tsp of Totole Mushroom Bouillon powder mixed with 1,5 l of warm water. If not using these, I usually use concentrated chicken stock for ramen.
If you have original chicken stock from actual chicken, that would be much better.
- I mix the Shaoxing rice wine and the Kikkoman soy sauce to make putting in the liquid easier.
- Heat the oil on high. Then sauté the ginger and garlic until fragrant, around 5 minutes.
After that, put in all the chicken stock, the Shaoxing + soy sauce, and the rest of the ingredients.
The taste I was aiming for is a bit salty, more umami-ish, woody & liquoricey (from the anise & cinnamon), smells citrusy (from the orange rind), but also powerful (from the peppercorn and chilli flakes).
Bring to a boil and let simmer for several minutes while we brown the shanks.
- Heat the oil on high on another pan.
Brown the lamb shanks. This step is very important!
Sear the shanks on medium-high heat for 3 minutes on each side.
- Put in the browned shanks with the stock in the pressure cooker.
- Pressure cook for ~38 minutes until the meat is about to fall off the bone. Take out and enjoy!
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So that's going to wrap this up for this special food Step-by-Step Guide to Prepare Quick Asian-style Braised Lamb Shanks. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!