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Slow cooker Mongolian lamb shanks recipe
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Prep Time:
15 minutes
Cook Time:
245 minutes
Total Time:
260 minutes
Tender slow-cooked lamb shanks paired with fragrant Jasmine rice for the ultimate cozy winter meal.
Ingredients:
  • 4 Lamb Shanks
  • 20.00 gm cornflour
  • 18.40 gm canola oil
  • 1 brown onion, thinly sliced
  • 2 carrots, peeled, thinly sliced
  • 2 garlic cloves, crushed
  • 20.00 ml finely grated ginger
  • 80ml soy sauce
  • 110g brown sugar
  • 20.00 ml sriracha or chilli sauce (optional)
  • 2 spring onions, thinly sliced lengthways
  • Steamed jasmine rice, to serve
  • Steamed choy sum, to serve
  • Thinly sliced red chilli (optional), to serve
  • Coriander leaves, to serve
Instructions:
  • In a large bowl, coat the lamb with cornflour. Heat oil in a large frying pan over high heat. Sear the lamb for 5 minutes until browned all over, then transfer to a slow cooker.
  • Place into the slow cooker the vibrant combination of onion, carrot, garlic, and ginger followed by a generous pour of soy sauce and a sprinkle of sugar. Add a kick of heat with sriracha or chili sauce, if desired, and pour in 1/2 cup (125ml) of water to create a tantalizing base. Season to perfection, cover, and allow the flavors to meld together as the lamb tenderizes for 4 hours on high (or 6 hours on low) until it effortlessly falls off the bone.
  • Place the spring onion in a bowl of iced water to let it curl beautifully, then set aside for 10 minutes.
  • Scoop rice into each serving bowl, then add the lamb mixture and choy sum on top. Garnish with spring onion, and for an extra kick, sprinkle with chili and coriander.

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