Chinese Braised Lamb

This delicious recipe for Chinese braised lamb has been submitted by Fiona Lee; a visitor to our site. This dish may be served in pancakes or alternatively with noodles or rice.

Ingredients:

1.45kg Lamb shoulder or breast (slashed)
150ml Soy Sauce
2 tbsp Five Spice Powder
300ml Dry Sherry
2 tbsp Star Anise
3 Cinnamon Sticks
3 tbsp Dark Muscovado Sugar
2 tbsp Caster Sugar
4cm Fresh Ginger Finely Chopped

Preparation:

Place all in an oven proof dish.
Bring to a simmer and cook covered in the oven at about 180 degress for 1½ to 2 hours. The bone should fall away.
Take out the meat and rest for about 15 minutes covered with foil.
Place the pan on the hob and reduce the sauce for about 10/15 mins.
Remove the bone from the lamb and shred the meat like you would crispy duck.
Place the lamb on a baking sheet and grill to crisp up.

Serve the reduced sauce and lamb in pancakes with spring onions and cucumber. Alternatively, serve with noodles or rice and pour the sauce over.

Notes: Remember, if you have a recipe or suggestion for an 'In the Kitchen' article, you can submit it by clicking here.

Additional Information:

Number of Portions:: 6
Vegetarian:: No
Difficultly:: Easy
Cooking Time:: <2 Hour 30 Min
Author:: Fiona Lee