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Sticky Chinese lamb shanks
Sticky Chinese lamb shanks
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Prep Time:
20 minutes
Cook Time:
505 minutes
Total Time:
525 minutes
Effortlessly tender slow-cooked lamb shanks, a delightful winter favorite.
Ingredients:
  • 131.25 gm soy sauce
  • 89.38 gm honey
  • 2 garlic cloves, crushed
  • 1/2 tsp cracked black pepper
  • 1 star anise
  • 2cm piece fresh ginger, peeled, finely chopped
  • 1 brown onion, halved, cut into wedges
  • 1 carrot, halved, diagonally sliced
  • 1 orange, sliced
  • 4 French-trimmed lamb shanks
  • 1 tsp sesame oil
  • 1 green onion, thinly sliced
  • 1 long red chilli, seeded, thinly sliced
  • 800.00 gm steamed jasmine rice
  • 1 bunch baby pak choy, halved, steamed
Instructions:
  • In a jug, mix together soy sauce, honey, minced garlic, ground black pepper, star anise, and fresh ginger.
  • Layer the slow cooker with brown onion and carrot, then delicately arrange orange slices on top.
  • In a hot frying pan with vegetable oil, sear lamb in 2 batches until golden brown all over. Transfer to a slow cooker and pour over soy mixture. Cover and slow cook on high for 4 hours (or low for 8 hours), remembering to baste twice.
  • Preheat your oven to 180C (160C fan-forced) and line a large baking tray with parchment paper.
  • Place the lamb on the prepared tray and generously drizzle it with 1/4 cup of the delicious pan juices. Bake in the oven for about 15 minutes, or until the meat is beautifully browned and the sauce has caramelized to perfection.
  • - Drizzle sesame oil into the slow cooker and cook on high with the lid slightly ajar for 15 minutes. Remove the star anise. Garnish the lamb with green onion and chili. Serve with rice and pak choy, and drizzle with the flavorful pan juices.

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