Slow-cooked to perfection, the lamb shanks absorb the rich, savoury sauce, creating a meal that’s both comforting and full of depth. This Chinese Slow Cooked Lamb Shanks with Black Beans and Ginger is perfect for those who enjoy a blend of traditional Chinese ingredients with a hearty, satisfying twist.
Chinese Slow Cooked Lamb Shanks with Black Beans and Ginger
Serves: 6
Ingredients:
1 tbsp vegetable oil
6 x 260g lamb shanks, trimmed
2 cups Shaoxing cooking wine (Chinese cooking wine)
1 cup chicken stock
Peel and juice of 1 orange
4 cloves garlic, crushed
2 tbsp grated ginger
¼ cup Chinese fermented black beans, rinsed
¼ cup soy sauce
¼ cup honey
1 dried chilli
2 star anise
¼ cup dried shiitake mushrooms
Store bought spring onion pancakes, to serve
Purple shiso, to serve
Pickled chilli
2 long red chillies, chopped
1 tbsp grated ginger
1 clove garlic, crushed
¼ cup honey
¼ cup malt vinegar
1 tbsp soy
Method:
Preheat oven to 200°C (180°C fan forced). Heat the oil in a large, non-stick frying pan over high heat. Cook shanks in batches, for 2–3 minutes each side or until browned. Place in a large, deep-sided roasting pan; set aside.
Wipe out the frying pan and add the Shaoxing, stock, orange rind, orange juice, garlic, ginger, black beans, soy, honey, chilli, star anise and shiitake mushrooms. Bring to the boil over high heat, stirring to combine, and pour over the lamb shanks. Cover tightly with foil and cook, turning shanks halfway through cooking, for 2 hours or until the shanks are tender. Increase the oven temperature to 240°C (220°C fan forced). Remove the foil and roast, uncovered, turning the shanks every 15 minutes, for a further 30 minutes or until glossy and sticky.
For the pickled chilli, while lamb is cooking, place the red chillis, ginger and garlic in a small food processor and process until finely chopped. Place in a small saucepan with honey, vinegar and soy. Place over medium heat and bring to a simmer. Cook for 2-3 minutes, or until sticky.
Pre-heat a non-stick frying pan over medium heat. In batches, add the spring onion pancakes, cook for 2-3 minutes each side or until golden. Repeat with remaining pancakes. Serve the lamb shanks with chilli, pancakes, and shiso.
