Ingredients
- 1.5 - 2 kilograms Lamb Shanks (4 shanks preferably French trimmed)
- 2 tablespoons cornflour
- 1 tablespoons canola oil
- 1 brown onion, thinly sliced
- 2 carrots, peeled and thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, finely grated
- 1/3 cup soy sauce (80 ml)
- 1/2 cup brown sugar (110 grams)
- 1 tablespoon sriracha or chilli sauce (optional)
- 2 spring onions, thinly sliced lengthways
- Steamed jasmine rice, to serve
- Steamed choy sum, to serve
- Red chilli, thinly sliced (optional) to serve
- Coriander leaves, to serve
How to Make
-
Step 1: Place the lamb and cornflour in a large bowl and toss to combine.
-
Step 2: Heat the oil in a large frying pan over high heat and cook the lamb, turning occasionally, for 5 mins or until brown all over and transfer to a slow cooker.
-
Step 3: Add onion, carrot, garlic, ginger, soy sauce, sugar, sriracha or chilli sauce, if using, and 1/2 cup (125ml) water to the slow cooker and season and cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.
-
Step 4: Meanwhile, place the spring onion in a small bowl of iced water and set aside for 10 mins to curl.
-
Step 5: Divide the rice evenly among serving bowls and top with the lamb mixture and choy sum and sprinkle with the spring onion, chilli, if using, and coriander.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.