Homemade Delicious Braised Lamb Shanks
ingredients
750g lamb shank; several segments of green onion; 2 slices of ginger; several cloves of garlic; 30g onion; a little bit of coriander; 2 spoons of salt; 2 star anise; 1 block of cinnamon; 2 spoons of (liquor); 2 spoons of (light soy sauce); several pieces of (rock sugar); 1 spoon of (dark soy sauce); 1 large spoon of (spicy chili sauce) (or Pixian Doubanjiang); appropriate amount of chili powder
Red Braised Lamb Shank Recipe
1. Pour the frozen lamb shanks into cold water, changing the water halfway through and soaking for several hours to remove the blood water. I soaked it in the refrigerator overnight. Removing the blood water can remove the fishy smell.
2. Drain the blood water and rinse thoroughly.
3. Re-enter the lamb shanks into cold water and bring to a boil, wash off the foam with warm water. At this time, do not use cold water, it will make the meat suddenly contract, become old and hard.
4. While the lamb shanks are blanching, prepare the other ingredients. I used Liuxian's spicy chili sauce, you can also use Pixian Doubanjiang, both are very delicious, but Pixian Doubanjiang is saltier, so you need to pay attention to the amount of salt added.
5. Heat a pot and heat oil, sauté green onions, garlic, onion and star anise, cinnamon and cloves. If using Pixian Doubanjiang spicy chili sauce, you can also put them in together to sauté out the fragrance. Spicy chili sauce is a ready-to-eat sauce, so I skipped the steps of sautéing to bring out the fragrance.
6. Pour in the lamb shanks that have drained the water.
7. Add an appropriate amount of warm water in the pot, and pour in the other seasonings and mix well.
8. Bring to a boil and remove the foam from the pot edges. Now there is very little foam, and this foam also has a fishy smell, so you must remove it.
9. Cover the pot with a lid and cook over medium-high heat for about 30 minutes. The specific time depends on the size of the lamb shanks, the amount and the degree of maturity, you can increase or decrease the time accordingly.
10. After it is cooked through, open the pot lid, flip it over and sauté until the sauce is reduced.
11. Before serving, sprinkle a little bit of chopped coriander.
12. Finished!
13. Finished product picture
14. The marrow inside is also very delicious, don't waste it!
