Asian Style Braised Lamb

Braising is one of my favorite methods of cooking. I think it is hearty and healthy because the meat for braising has gelatinous characteristics for this method. The meat can be beef, veal, or pork. I use lamb shoulder, but lamb shank is a much better choice for this braising method. Root vegetables can also be used. I like daikon and carrot because daikon, when added to the braising stew, will bring out the sweet taste as do the carrots and turnips. Serving this dish with wild or brown rice will make this dish a complete healthy choice for dinner.

Ingredients:
1 lb. lamb shoulder, cut into 4 big chunks
2 tbs flour
2 tbs oil
Braising liquid ingredients:
1 inch knob ginger, smashed
1 tsp five spice
2 pieces of dried tangerine, peeled
1 tbs mushroom sauce
1 cup chicken broth
Vegetables:
1 carrot, cut into chunks
One 4 in. piece daikon, peeled and cut into 1 inch pieces
1 turnips peeled and cut into 1 inch pieces
1 shallot, minced
2 garlic cloves, mined
1/2 cup dry sherry or white wine
Other ingredients:
2 green onions cut into strips (about 2 inch lengths)
Brown or black rice

Directions:
To prepare the vegetables, peel and cut into equal size pieces, so they will cook evenly.
Dredge lamb pieces in flour until well coated. Heat oil in a nonstick skillet and brown the lamb on all sides.

Combine the braising liquid and add to the pan . Bring to boil . Simmer for 30 minutes .

 

Heat 1 tbs oil in a nonstick skillet and add shallot and garlic. Stir and cook until fragrant. Add the rest of the vegetables and white wine. Cook for 2 minutes or until the liquid has been absorbed.

Add the vegetables into the lamb and simmer for another 30 minutes or until the lamb and vegetables are tender when tested with a fork.

Add green onions and serve with black rice.