Slow-cooked Chinese lamb shanks

Jan Bilton

Yummy! Shaoxing cooking wine is prepared from fermented rice and available at selected supermarkets and Asian food stores. Goes well with a glass of Elderberry & Herb Höpt Soda.

Ingredients

4 large	Lamb shanks, about 1.7kg (Main)
½ cup	Sugar
4 ½ cups	Water
¾ cup	Soy sauce
¼ cup	Shaoxing wine
6 cloves	Garlic, sliced
6	Star anise
½ cup	Fresh ginger, peeled and thinly sliced
2	Long red chillies, sliced
2	Spring onions, sliced

Directions

1. Place the shanks in a large saucepan of water and slowly bring to the boil. Simmer for 3 minutes then drain. Place in a slow cooker.
2. Meanwhile, combine the sugar and 6 tablespoons of water in a medium-sized saucepan. Stir over medium heat until the sugar is dissolved. Simmer, without stirring until a pale toffee colour is achieved. Remove from the heat.
3. Add 2 cups of water, the soy sauce and cooking wine. The sugar mixture will set. Stir over medium heat until it is melted. Add the garlic, spices and spring onions. Pour over the lamb shanks. Add enough of the remaining water to almost cover the shanks.
4. Cover and cook on low for about 6 hours, until meltingly tender. The juice can be strained and thickened with cornflour, if preferred.