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Aromatic Braised Lamb Shanks

Aromatic Braised Lamb Shanks

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

    60 mins

  • Cooking

    210 mins

Fusion Lamb Dinner Over 60 mins

What You Will Need

Ingredients

  • 2 lamb shanks (about 1000 g / 2.2 lb.)
  • 20 g / 0.7 oz. all-purpose flour
  • 150 g / 5.3 oz. dried apricots and plums
  • 250 ml / 8.5 fl. oz. red wine
  • 100 g / 3.5 oz. onions (diced)
  • 50 g / 1.8 oz. celery (diced)
  • 80 g / 2.8 oz. carrots (diced)
  • 400 g / 14.1 oz. canned chopped tomatoes

Marinade

  • 2 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce
  • ½ tsp. wholegrain mustard
  • ¼ tsp. crushed black pepper

Seasoning

  • 2 Tbsp. Lee Kum Kee Chili Bean Sauce
  • 1 Tsp. sugar
  • 1 Tbsp. balsamic vinegar
  • 3 Tbsp. olive oil

Made with
Lee Kum Kee products

Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Lee Kum Kee Chili Bean Sauce bottle, a savory and spicy sauce perfect for enhancing Asian dishes

Chili Sauces, Bean Sauces

Chili Bean Sauce (Toban Djan)

How to make it

  1. Soak dried apricots and plums in red wine for 1 day. Marinate lamb shanks for 2 hours. Dust with flour.
  2. Heat 3 Tbsp. olive oil, pan-fry lamb shanks until golden on all sides. Remove and set aside.
  3. Sauté onions, celery, and carrots in same pan for 3 minutes. Deglaze with balsamic vinegar. Add red wine, half the dried fruits, tomatoes, and Seasoning Mix. Bring to a boil.
  4. Place lamb shanks back into pan, cover with water (around 400–500ml/ 1⅔-2 cups) and bring to a boil. Place in a 150 °C (300 °F) preheated oven for 1 hour.
  5. Remove and stir in remaining dried fruits. Stew for another 1 to 2 hours until tender. Pour sauce over lamb shanks occasionally when stewing.
  6. Remove lamb shanks and cover to keep warm. Heat sauce until thickened. Serve lamb shanks with sauce.

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