Winter warm-up braised lamb shank

2024-09-18 10:15:42 Quick dishes

Lamb Shank 2 pounds	Green onions Two sticks
Ginger piece	Salt A little
White pepper A little	Peppercorns a handful
White radish One stick

How to make braised lamb shank to warm up in winter Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 1

Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 1

Step 1

The stewed tender and boneless radish mutton is really a must-have for warming up in winter! Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 2

Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 2

Step 2

Thoroughly defrost the lamb leg (you can place it in the refrigerator one night in advance to defrost slowly, or rinse it with warm water to defrost it) Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 3

Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 3

Step 3

Place the leg of lamb in cold water, heat and blanch. Add scallions and ginger cubes to the water to remove the fishy smell, and wait until the water slowly boils. (‼️Be sure to start boiling cold water to completely force out the blood!) Winter warm-up stewed lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 4

Winter warm-up stewed lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 4

Step 4

After the water boils, you will find that all the blood foam is floating on the surface. Use a spoon to remove the blood foam. Do not leave it to boil. If you continue to cook, the fishy smell of the blood foam will be absorbed by the meat. Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 5

Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 5

Step 5

When the blood foam is almost gone (no more new ones will come out), turn off the heat and rinse the lamb legs clean (remember to rinse with warm water in this step, so that the lamb will not shrink and harden due to cold). Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 6

Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 6

Step 6

Put the rinsed lamb legs into hot water and start to stew. Add the ingredients ginger, green onions and peppercorns. I put more peppercorns in the picture because my peppercorns have a lighter taste. Normally, I add half of the peppercorns. The amount is enough. If you add too much, the soup will become bitter and unpalatable. Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 7

Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 7

Step 7

After the water boils, you can adjust the heat to low, cover the lid and simmer slowly. I probablyIt was simmered for about an hour and a half. (Different pots require different cooking times. When the time is about the same, you can check the tenderness and stew to your liking.) Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 8

Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 8

Step 8

When simmering for an hour, you can add the white radish and start seasoning. I only added salt and white pepper. Because I want to drink soup, I didn’t add too much salt. (If you like the white radish to be soft and rotten, you can put it in earlier. If you like it harder, put it in later. It is recommended to stew it until it is soft and rotten. After the meat flavor is stewed, you will find that the radish is more delicious than mutton!) Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 9

Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 9

Step 9

Sprinkle on green onion rings and serve! Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 10

Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 10

Step 10

The lamb shank meat is very firm and especially fragrant! Winter warm-up braised lamb shank | Simple to use, suitable for kitchen novices Illustration of how to do it 11