Braised lamb shank with carrots

Overview

Winter is one of the best seasons to eat mutton. Mutton is more tender than pork and contains less fat and cholesterol than pork and beef. Eating it in winter can have the dual effects of tonic and cold protection. Eating mutton regularly in cold winter can replenish qi, promote blood circulation, and enhance the ability to keep out the cold. Mutton can also increase digestive enzymes, protect the stomach wall, and help digestion.

Tags

• hot dishes
• common dishes
• cinnamon
• clear water
• cooking wine
• green garlic
• leg of lamb
• old soy sauce
• onions
• peanut oil
• star anise
• vinegar
• zanthoxylum bungeanum
• carrot
• cumin seeds
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Cut off the bones from the lamb leg and cut into pieces, wash with hot water and set aside. Prepare onions, ginger and spices.

2. 2 Heat the wok and pour in appropriate amount of peanut oil

3. 3 Sauté onions and ginger until fragrant.

4. 4 Drain the water from the mutton, put it into the wok and stir-fry until it changes color

5. 5 Add dark soy sauce, vinegar and cooking wine

6. 6 Continue to stir-fry for a while

7. 7 Break the spices into pieces and put them into the tea strainer

8. 8 Pour an appropriate amount of water into the pot and bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes. Put the tea with spices into the pot and cook together.

9. 9 Wash the carrots

10. 10 Cut hob blocks and set aside.

11. 11 Heat the casserole and pour in a little peanut oil

12. 12 Pour the carrots into the casserole and stir-fry for a while

13. 13 Pour the cooked mutton into the casserole and bring to a boil over high heat

14. 14 Add an appropriate amount of salt according to personal taste, mix well, then reduce the heat to low and simmer again for about 20 minutes, until the meat is crispy and tender, and it is ready to serve.

15. 15 After serving, sprinkle with minced green garlic and drizzle with a little sesame oil.