Hong Shao Rou Lamb Shanks
Hong Shao Rou Lamb Shanks
Hong Shao Rou traditionally uses pork belly. I prepared this dish using lamb shanks, which I cut into thirds to help cut the cooking time. If you want them cut like mine, you will have to ask your butcher to do this for you. Other cuts of lamb you can use include boneless leg of lamb or shoulder, cut into cubes. Bone in lamb shoulder would be even better. Whatever cut you use, the recipe is pretty straightforward; producing a savory dish that you will crave.
Ingredients
- 1 tbsp vegetable oil
- 4 lamb shanks cut into 3 pieces
- 4 green onions chopped
- 1 knob ginger split in half
- 3 dried chili peppers
- 1/4 tsp Sichuan peppercorns
- 4 cups water
- 1/4 cup shaoxing cooking wine
- 1/4 cup light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
Instructions
- Heat up the cooking oil in a large oven-safe sauté pan over medium high heat. Add in the lamb shanks.
- Brown on all sides for 12 minutes. Remove from the pan.
- Toss in the ginger, green onions, dried chili peppers, and Sichuan peppercorns. Cook for 1 minute.
- Pour in the water and shaoxing cooking wine. Scrape up the brown bits from the bottom and add the shanks back in. Bring to a boil, cover, and place in a 325° preheated oven for 90 minutes.
- Remove the pan from the oven and place on the stove over medium heat. Stir in the soy sauces and rock sugar. Simmer for 30 more minutes until the sauce is reduced.
