Stew Lamb Shank with Chili Garlic Sauce
What You Will Need
Ingredients
- 140 g carrots, cut into medium pieces
- 140 g celery, cut into medium pieces
- 450 g cabbage, cut in 2-inch wedges, blanch for 2 minutes, drain and keep warm
- 1.3 kg lamb shank, cut into 3 pieces per shank
- 450 g potatoes, red, baked and cut in halves
- 4 Tbsp. flour
- 142 g leek, clean, remove dark green portion, cut into medium pieces
- 3 Tbsp. cooking oil
- 1 tsp. ginger
- 2 cups chicken broth
Seasoning
- 2 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 1 tsp. salt
- 1 tsp. sugar
- 1 Tbsp. parsley, chopped
- 1 Tbsp. vinegar, seasoned
Made with
Lee Kum Kee products
How to make it
Dust lamb shanks with flour and set aside.
In a heated sauce pan with oil, brown lamb shanks 3-4 pieces at a time.
Add in the rest of the ingredients except potato and cabbage.
Bring mixture to a boil then simmer for 2 hours or until meat is tender.
Plate stew lamb shank with baked potato and cabbage. Garnish with chopped parsley.
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