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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
½ large onion, finely chopped
3 cloves garlic, finely chopped
2 Tablespoons finely chopped fresh ginger
1 small red chillies
2 cups/750ml chicken stock
½ cup/175ml Char Sui sauce
¼ cup/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.