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Aromatic Braised Lamb Shank

Aromatic Braised Lamb Shank

  • Difficulty Level: 4
  • Serves Serves: 4
  • Preparation

    60mins

  • Cooking

    150mins

Over 60 mins Lamb Dinner Lunch Fusion

What You Will Need

Ingredients

  • 2 pcs Lamb Shanks (around 1000g)
  • 20 g Plain Flour
  • 150 g Dried Apricot and Plum total
  • 250 ml Red Wine
  • 100 g Onion [diced]
  • 50 g Celery [diced]
  • 80 g Carrot [diced]
  • 400 g Canned Chopped Tomatoes
  • 1 tbsp Balsamic Vinegar

Marinade

  • 1 tbsp Lee Kum Kee Premium Oyster Sauce
  • ½ tsp Wholegrain Mustard
  • ¼ tsp Crushed Black Pepper

Seasoning

  • 2 tbsp Lee Kum Kee Chilli Bean Sauce
  • 1 tsp Sugar

Made with
Lee Kum Kee products

POS 510g - FRONT

Oyster Sauce

Premium Oyster Sauce
CHILI BEANTOBAN 226G FRONT V4 copy

Chilli Sauce

Chilli Bean Sauce - Toban

How to make it

  1. Soak dried apricot and plum in red wine for 1 day. Marinate lamb shanks for 2 hours. Dust with plain flour.
  2. Heat 3 Tbsp olive oil, pan fry lamb shanks until all sides golden. Take out and set aside.
  3. Sauté onion, celery and carrot in the same pan for 3 minutes. Deglaze with balsamic vinegar. Add red wine, half portion of dried fruits, tomatoes and Seasoning Mix. Bring it to a boil.
  4. Add lamb shanks back to pan, cover with water (around 400-500ml) and bring it to a boil. Put it in a 150°C preheated oven for 1 hour. Take out and stir in remaining portion of dried fruits. Stew for another 1 to 2 hours until tender. Pour sauce over the lamb shanks occasionally when stewing.
  5. Take the lamb shanks out and keep warm. Heat the sauce until thicken. Serve lamb shanks with the sauce.