Lamb Asian

Slow-braised lamb shoulder

Name: Slow-braised lamb shoulder
Prep time: 15 min
Cook time: 295 min
Total time: 310 min
Yield: 6
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 2 tbs sunflower oil; 1.8-2kg lamb shoulder, on the bone; 2 onions, thinly sliced; 6 garlic cloves, finely chopped; 2 tbs freshly grated ginger; 1 tbs plain flour; 2 1/2 cups (625ml) lamb or beef stock; 2/3 cup (165ml) soy sauce; 2/3 cup (160ml) kecap manis; 1/2 cup (175g) oyster sauce; Finely grated zest and juice of 1 lime; Handful each of mint and coriander leaves; 2 spring onions, finely shredded; 1 long red chilli, cut into thin strips; Steamed jasmine rice, to serve

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15m

4h 55m

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by delicious. team

delicious. team

Oct 03, 2015

Slow-braised lamb shoulder is always a winner - but make yours extra special with the flavours of soy and kecap manis.

2 tbs sunflower oil
1.8-2kg lamb shoulder, on the bone
2 onions, thinly sliced
6 garlic cloves, finely chopped
2 tbs freshly grated ginger
1 tbs plain flour
2 1/2 cups (625ml) lamb or beef stock
2/3 cup (165ml) soy sauce
2/3 cup (160ml) kecap manis
1/2 cup (175g) oyster sauce
Finely grated zest and juice of 1 lime
Handful each of mint and coriander leaves
2 spring onions, finely shredded
1 long red chilli, cut into thin strips
Steamed jasmine rice, to serve

Method

1.

Preheat the oven to 160°C. Heat the oil in a flameproof casserole over medium-high heat. Add the lamb and brown on all sides. Remove lamb and set aside.
2.

Reduce heat to medium-low and cook the onion, garlic and ginger, stirring occasionally, for 5 minutes until softened. Stir through the flour, then add the stock, sauces, zest and juice. Return lamb to casserole, cover surface closely with baking paper, then cover casserole with a lid.
3.

Transfer to the oven and cook for 4 hours. Remove lid and baking paper and cook for a further 35-40 minutes until lamb is tender and starting to fall off the bone.
4.

Transfer lamb to a plate and rest, loosely covered with foil. Skim any fat from the surface of the sauce. Place casserole over medium-high heat and cook for 5 minutes or until sauce has thickened slightly.
5.

Combine the herbs, spring onion and chilli in a bowl and gently toss to combine.
6.

Cut or tear the lamb into chunks, then discard the bone. Serve the lamb with steamed rice and the herb salad. Drizzle the sauce over the lamb just before serving.