Shredded red-braised lamb shoulder
You will have lamb left over from this dish; it makes an awesome sandwich shredded on crusty bread the next day, or warmed on pasta or noodles. Serve with some steamed rice and stir-fried water spinach with garlic and this is a feast for a lazy Sunday afternoon. The master stock can be reused – just strain and freeze, then boil for another use, adding a little water.
Ingredients
1kg lamb shoulder on the bone, trimmed of excess fat
Chinese master stock
250ml shaoxing wine
3 cloves garlic
1 knob ginger, peeled and sliced
3 tbsp soy sauce
4 star anise
3 cinnamon sticks
1 small dried red chilli
3 tbsp crushed yellow rock sugar
Dressing
1½ tbsp peanut oil
1 tsp sesame oil
60ml Chinese master stock
1½ tsp white sugar
1 tsp rice wine vinegar
3 spring onions, finely sliced
2 tbsp pickled chillies (plus extra to serve)
Method
1. Place stock ingredients and 2 litres of water in a heavy saucepan, just large enough to fit the lamb shoulder, and bring to the boil. Add the lamb then reduce heat to a simmer, partially cover with a lid to slow evaporation, and braise the lamb slowly for 2 hours, until soft and falling apart.
2. Remove from the heat and leave to cool to room temperature in the braising liquid, then transfer to a refrigerator. When the stock is cold, remove solidified fat from the surface and discard, then take the lamb out of the stock, shred the meat and refrigerate.
3. For the dressing, combine all the ingredients in a bowl.
4. Remove lamb from the fridge and warm gently in a saucepan with the stock that is clinging to it.
5. To serve, place the shredded lamb on a serving plate and pour the dressing over the top, then top with extra chillies, if desired.
Serve with Neil's chicken and udon noddle salad as part of a lazy weekend lunch.
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Original URL: https://www.theage.com.au/goodfood/recipes/shredded-redbraised-lamb-shoulder-20170605-gwknxl.html