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Braised Tomato and Lamb Shank

Braised Tomato and Lamb Shank

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    75 mins

Vinegar Meat Dinner Fusion Lamb Vegetable Lunch Dinner Over 60 mins

What You Will Need

Ingredients

  • Lamb shank 2 pieces
  • Red wine 1 cup
  • Chopped tomato 2 cans
  • Shallot 2 pieces, halved
  • Carrot 1 piece, diced
  • Onion 1 piece, diced
  • Tomato paste 4tbsp
  • Bay leaf, 3 pieces
  • Lee Kum Kee Chinkiang Vinegar 4tbsp
  • Sugar 2tbsp
  • Salt 1tsp

Marinade

  • Lee Kum Kee Premium Oyster Sauce 2tbsp

Made with
Lee Kum Kee products

13006W0042 - Chinkiang Style Vinegar 207ml (002)

Basic Cooking Sauce, Dressing / Sauce for Cold Dish, Vinegar

Chinkiang Style Vinegar

Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce

How to make it

  1. Marinate the lamb shank for at least 1 hour. Blanch, drain well, then set aside.

  2. In a large pot, pan fry the lamb shank in medium high heat until golden. Add onion and shallot, fry until fragrant. Add in carrot, bay leaf, tomato, Chinkiang vinegar and red wine. Pour hot water until the lamb shank is covered.
  3. Cook the lamb shank in medium low heat until tender. About 1 hour later, season with sugar and salt.

  4. Tips:

    Marinate lamb with oyster sauce for a richer flavor. 

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