Aromatic Braised Lamb Shanks
What You Will Need
Ingredients
- Lamb Shanks (around 1000g) 2 pcs
- Plain Flour 20 g
- Dried Apricot and Plum total 150 g
- Red Wine 250 mL
- Onion [diced] 100 g
- Celery [diced] 50 g
- Carrot [diced] 80 g
- Canned Chopped Tomatoes 400 g
- Balsamic Vinegar 1 tbsp
Marinade
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
- Wholegrain Mustard ½ tsp
- Crushed Black Pepper ¼ tsp
Seasoning
- Lee Kum Kee Chilli Bean Sauce 2 tbsp
- Sugar 1 tsp
Made with
Lee Kum Kee products
How to make it
-
Soak dried apricot and plum in red wine for 1 day. Marinate lamb shanks for 2 hours. Dust with plain flour.
-
Heat 3 tbsp olive oil, pan fry lamb shanks until all sides golden. Take out and set aside.
-
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.
-
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.
-
Take the lamb shanks out and keep warm. Heat the sauce until thicken. Serve lamb shanks with the sauce.
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