Slow-cooked Chinese lamb shanks
Photo by Jan Bilton
Yummy! Shaoxing cooking wine is prepared from fermented rice and available at selected supermarkets and Asian food stores. Goes well with a glass of Elderberry & Herb Höpt Soda.
- Place the shanks in a large saucepan of water and slowly bring to the boil. Simmer for 3 minutes then drain. Place in a slow cooker.
- Meanwhile, combine the sugar and 6 tablespoons of water in a medium-sized saucepan. Stir over medium heat until the sugar is dissolved. Simmer, without stirring until a pale toffee colour is achieved. Remove from the heat.
- Add 2 cups of water, the soy sauce and cooking wine. The sugar mixture will set. Stir over medium heat until it is melted. Add the garlic, spices and spring onions. Pour over the lamb shanks. Add enough of the remaining water to almost cover the shanks.
- Cover and cook on low for about 6 hours, until meltingly tender. The juice can be strained and thickened with cornflour, if preferred.