Breville BSC500Flavour Maker Instruction Booklet page 38

LAMB ANd vEAL
LAMB SHANKS BRAISEd IN
CHAR SUI SAUCE
Serves 6
INGREdIENTS
6 lamb shanks (approx 2½ kg)
1½ Tablespoons plain flour
1½ Tablespoons oil
½ large onion, finely chopped
3 cloves garlic, finely chopped
2 Tablespoons finely chopped fresh ginger
1 small red chillies
2 cups/750ml chicken stock
½ cup/175ml Char Sui sauce
¼ cup/90ml Hoi Sin sauce
1½ Tablespoons soy sauce
METHOd
Lamb Preparation
1. Coat each lamb shank in flour shaking
off excess.
Searing on the Stovetop with
EasySear™ pan
2. Place EasySear™ pan onto stovetop and
preheat for 2 to 3 minutes, add oil, heat a
further 1 minute.
3. Add lamb shanks in batches and cook
until golden brown all over sides,
Remove from pan.
4. Add onion, garlic, ginger and chillies
to EasySear™ pan and sauté for 3 to 4
minutes or until onions and garlic are
light golden brown.
5. Add chicken stock, Char Sui sauce, Hoi
Sin sauce and soy sauce, mixing well.
38
Slow Cooking
6. Place EasySear™ pan into Slow
Cooker base.
7. Add lamb shanks and turn to coat
all over in sauce. Cover with lid, turn
Temperature Control Dial to 'AUTO'
setting. Cook for 4 to 6 hours or until
lamb is very tender.
8. Remove lamb shanks from pan and set
aside, keep warm.
EasySear™ pan on Stovetop
9. Place EasySear™ pan back onto
stovetop and bring sauce to the boil.
Boil uncovered for 5 to 6 minutes or
until sauce has thickened slightly,
stirring occasionally.
10. Serve lamb shanks on steamed rice or
potato mash with sauce spooned over.
Setting Variation: Use the Low setting and
cook for 6 to 8 hours.
NOTE
We do not recommend using the
High or Auto setting for this recipe
as lamb shanks should be cooked for
an extended time for the most tender
results.