The Kitchen Project Peking Braised Lamb
The slow braise process is perfect for a winter afternoon at home with Te Whare Tīwekaweka and a glass of yummy grenache or two while cooking. Serve with white rice or load a baked potato or kumara.
Connie ClarksonFounder and project manager at The Kitchen Project
- prepare
- cook
- 6 servings
- Moderate
Caption:Peking Braised Lamb by Connie Clarkson, Manager The Kitchen Project.Photo credit:Connie Clarkson, Manager The Kitchen Project
Ingredients
- 2 tblsp vegetable oil
- 1 lamb shoulder bone in (should be 1 - 1.2kg)
- 4 spring onions cut into 2 ½ cm lengths
- 4 slices fresh ginger
- 1 large onion peeled, halved and thinly sliced
- 4 star anise pods
- 4 tsp smooth peanut butter
- 1 cinnamon stick
- 3 tblsp dark soy sauce
- 2 tblsp rice wine
- 2 tblsp hoisin sauce
- 40g rock sugar (or white sugar)
- 1 tsp sea salt
- 2 cups stock (chicken)
Instructions
- Preheat the oven to 200 C
- Heat oil in a cast iron casserole large enough to fit the whole shoulder. Brown the shoulder on both sides and set aside till required. Keep the oil in the bottom of the casserole.
- Sauté spring onions, ginger slices and onion in the left over oil in the casserole until fragrant.
- Add remaining ingredients. Bring to the boil and remove from heat.
- Add the browned lamb shoulder skin side up to the onion mixture and cover with a lid or foil.
- Bake for 30 mins then turn heat down to 150 C and cook for a further 3 hours or until the lamb is fall off the bone tender.
- Remove from oven and cool. When cool, use a couple of forks to pull the meat from the bone.
- Skim as much fat off the surface before returning the shredded meat to the cooking liquid and season with flaky salt to taste. Cover to keep warm and set aside till ready to serve.
- Alternatively, put all ingredients into a slow cooker using only 1 cup of stock. Cook on low for 6 - 8 hours. Then shredded as above.
