LAMB AND VEAL
LAMB SHANKS BRAISED IN
CHAR SUI SAUCE
Serves 6
Ingredients
6 lamb shanks (approx 2½ kg) 1½ Tablespoons plain flour 1½ Tablespoons oil
½large onion, finely chopped
3 cloves garlic, finely chopped
2 Tablespoons finely chopped fresh ginger
1 small red chillies
2 cups/750ml chicken stock
½cup/175ml Char Sui sauce
¼cup/90ml Hoi Sin sauce 1½ Tablespoons soy sauce
METHOD
Lamb Preparation
1.Coat each lamb shank in flour shaking off excess.
Searing on the Stovetop with
EasySear™ pan
2.Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil, heat a further 1 minute.
3.Add lamb shanks in batches and cook until golden brown all over sides, Remove from pan.
4.Add onion, garlic, ginger and chillies to EasySear™ pan and sauté for 3 to 4 minutes or until onions and garlic are light golden brown.
5.Add chicken stock, Char Sui sauce, Hoi Sin sauce and soy sauce, mixing well.
Slow Cooking
6.Place EasySear™ pan into Slow Cooker base.
7.Add lamb shanks and turn to coat all over in sauce. Cover with lid, turn Temperature Control Dial to ‘AUTO’ setting. Cook for 4 to 6 hours or until lamb is very tender.
8.Remove lamb shanks from pan and set aside, keep warm.
EasySear™ pan on Stovetop
9.Place EasySear™ pan back onto stovetop and bring sauce to the boil. Boil uncovered for 5 to 6 minutes or until sauce has thickened slightly, stirring occasionally.
10.Serve lamb shanks on steamed rice or potato mash with sauce spooned over.
Setting Variation: Use the Low setting and cook for 6 to 8 hours.
NOTE
We do not recommend using the High or Auto setting for this recipe as lamb shanks should be cooked for an extended time for the most tender results.
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