Tender Braised Lamb Shoulder — Beijing Red-Braised Lamb
Lamb shoulder slow-braised in soy, Shaoxing wine, and warm spices until falling tender.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 450g lamb shoulder into 5cm chunks. Blanch in boiling water 3 minutes, drain, rinse under cold water, pat dry. Slice 3 pieces ginger, crush 2 garlic cloves, mince 1 garlic clove separately. Halve 250g choy sum lengthways. Measure soy sauces, Shaoxing wine, rock sugar, spices, and oils.
Sear
Heat 0.5 tbsp neutral oil in a medium casserole over medium-high heat. Brown lamb on all sides 4–5 minutes until deeply coloured. Remove and set aside.
Bloom
Add ginger, crushed garlic, star anise, cinnamon, and dried chilli to the casserole. Stir 30 seconds until fragrant.
Braise
Add both soy sauces, Shaoxing wine, rock sugar, and 250ml water. Return lamb, bring to boil, skim foam. Cover, reduce to lowest heat, braise 70–80 minutes, turning every 25 minutes, until lamb yields easily to a fork.
Reduce
Remove lid, increase to medium heat. Reduce sauce 12–15 minutes until thick and glossy. While sauce reduces, blanch choy sum in boiling salted water 1–2 minutes until bright and tender. Drain.
Finish
Fry minced garlic in 0.5 tbsp oil 30 seconds. Pour over choy sum with 1.5 tbsp oyster sauce and 0.5 tsp sesame oil. Toss to coat.
Plate
Serve lamb over 400g steamed jasmine rice with garlic greens alongside.
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