Braised Lamb Shank
with Bamboo Shoot
3 tbsp vegetable oil
4 x 250 gm lamb fore shanks
2.5 cm ginger, chopped
2 cloves garlic, chopped
3 tbsp dark soya sauce
3 tbsp oyster sauce
2 litres beef stock
2 dried mandarin orange peels
200 gm bamboo shoots, wedged
200 gm carrots, wedged salt and pepper, to taste
4 sprigs coriander
1 chilli, sliced thinly
1 spring onion, sliced thinly
4 bowls cooked white rice
Heat the oil in a pan and sear the lamb shanks until golden brown, set aside. Using the same pan, sauté the ginger and garlic until soft. Add the seared shank. Add the soya and oyster sauce. Add the stock to cover the lamb. Bring to boil and simmer with the orange peel for 2 hours or until tender. Once the lamb is tender and cooked, remove and reduce the stock until it thickens. Add the bamboo shoots and carrots. Check the seasoning before returning the lamb to the sauce.
Place the lamb shank on a plate and pour the sauce over. Arrange the vegetables on the side, garnish and serve with white rice.
Inspirations: Recipes Featuring Bamboo Shoots
The International Network for Bamboo and Rattan
Recipe reprinted by permission.
Inspirations Bamboo Shoot Recipes
Copyright © 2004, Kate Heyhoe. All rights reserved.
This page created May 2004