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Spicy Lamb Shanks

Different as slow cooked lamb shank with garlic and rosemary (recipe in a previous blogpost here), spicy braised lamb shank use Asian spices (rather than rosemary, thyme and red wine) to enhance the flavor. The spicy level depends on the type of the pepper you would like to choose. 

It is a popular SzeChuang dish!

Ingredients:

part 1. 卤

1. 4 small lamb shanks  (I bought them from Whole Foods) - 4 根羊小腿
2. 4 pc ginger, around quarter size - 4 厚片生姜
3. 葱3根,打结 (不要切碎!)
4. 青花椒 1 tbsp
5. 八角 3-4 个
6. 山奈 (沙姜)2-3 个 - 中国店在卖花椒八角的地方有卖
7. 桂皮 小手指大一片
8. 小茴 fennel seed 1/2 tsp
9. 盐 1 1/3 tbsp

part 2. 香辣浇汁

1. 葱一根,切葱花
2. 红辣椒 青辣椒 各3个切碎。不怕辣的选择jalapeno,怕辣的选择不是很辣的品种。
3. 干辣椒皮3-4个,掰碎。怕辣的可以减半。
4. 大蒜4瓣,剁蒜蓉
5. 孜然粉,ground cumin, 2 tbsp。可以在trader joes买到,觉得味道非常足。
6.生抽 2-3 tsp
7. 盐 1 tsp
8. 糖 1 tsp
9. 油 2 tbsp 用来炒香 2-8; 2 tbsp 烧开用于浇在葱花上。可以适当增减。




Steps 

1. 羊肉的 膻味多在肥油上。一定要除去筋膜和肥肉!
2. 入冷水锅,煮开去血水和多余的油。冷水洗净。
3. 锅内加水,刚好没过羊腿。放入part 1.的所有配料。大火煮开,撇去表层的油和泡沫。小火焖一个小时。关火,防冷。把羊腿和卤汁一起放冰箱内过夜。如果用le creuset (我用的是here)锅,内涂层是可以直接放过夜的。其他的锅,考虑把羊腿和卤汁一起倒入玻璃容器内放置过夜。
4. 第二天,再次撇去表层的浮油。然后大火烧开,小火焖10分钟。同时准备香辣浇头。
5. 浇头准备:锅内放2tbsp油,炒香孜然,然后加入辣椒,辣椒皮,蒜蓉;最后加盐和生抽调味。浇头要稍微咸一点。把炒好的浇头铺在装盘的羊腿上;撒入葱花,烧热油,浇在葱花上。


Thank you for visiting!

2 comments:

  1. This looks very enticing! Will give it a try. Thanks for sharing the recipe and detailed instructions!

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    Replies
    1. Let me know whether you like it ~

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