Braised Tomato and Lamb Shank
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
How to make it
-
Marinate the lamb shank for at least 1 hour. Blanch, drain well, then set aside.
-
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.
-
Cook the lamb shank in medium low heat until tender. About 1 hour later, season with sugar and salt.
-
Tips:
Marinate lamb with oyster sauce for a richer flavor.
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