Recipe Ingredient
- 800g lamb shanks on the bone
- 1 tbsp olive oil
- 3 cloves garlic, crushed
- 1 onion, halved and sliced
- 50g ginger, crushed
- 200g carrot, cubed
- 1 leek (use white portion only), thinly sliced
- 50g leek bulbs, sliced
- 1 stalk celery, diced
- ½ cup peanuts, rinsed and soaked for 1-2 hours
- 5 cm cinnamon stick
- 3 bay leaves
- 5 sundried tomatoes
- 1 litre chicken stock
- Marinade
- 1 tbsp ginger juice
- 1 tbsp oyster sauce
- 1 tbsp pepper
- 1 tsp salt
- 2 tbsp fragrant braising sauce
- ¾ tsp sugar
- Sauce
- 2 tbsp light soy sauce
- ½ tsp salt
- 1 tbsp oyster sauce
- ¼ tsp thick soy sauce
Instructions
- Season lamb with marinade for 1-2 hours or preferably overnight in the refrigerator.
- Heat olive oil and brown lamb shank. Add ginger, garlic, onion, leek, celery and carrot.
- Fry for 5 minutes until fragrant. Add sauce ingredients. Add the rest of the ingredients.
- Cover and simmer for 1-1½ hours or until meat is tender and gravy is reduced.
