Twice-Cooked Five-Spice Lamb With Red Chiles

Name: Twice-Cooked Five-Spice Lamb With Red Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large meaty lamb shanks (about 7 1/2 pounds); 2/3 cup sugar; 6 tablespoons plus 6 cups water, divided; 1 cup soy sauce; 1/2 cup black vinegar; 1 (4-ounce) piece fresh ginger, peeled, sliced (about 2/3 cup); 12 whole star anise; 8 large garlic cloves, peeled, crushed; 4 2-inch-long small dried red chiles; 2 teaspoons Chinese five-spice powder; 2 green onions, thinly sliced on diagonal

Servings: persons

6 large meaty lamb shanks (about 7 1/2 pounds)
2/3 cup sugar
6 tablespoons plus 6 cups water, divided
1 cup soy sauce
1/2 cup black vinegar
1 (4-ounce) piece fresh ginger, peeled, sliced (about 2/3 cup)
12 whole star anise
8 large garlic cloves, peeled, crushed
4 2-inch-long small dried red chiles
2 teaspoons Chinese five-spice powder
2 green onions, thinly sliced on diagonal

1
Bring large pot of water to boil. Add lamb; reduce heat to medium and boil gently 15 minutes. Drain. Set aside.
2
Combine sugar and 6 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes, depending on pan. Remove from heat; add 3 cups water, soy sauce, and black vinegar to caramel; stir over medium heat to dissolve any caramel bits. Transfer caramel mixture to very large wide pot. Add remaining 3 cups water, ginger, star anise, garlic, chiles, and five-spice powder, then lamb shanks. Bring to boil (liquid will not cover shanks completely). Reduce heat to medium-low, cover tightly, and simmer until lamb is very tender, turning occasionally, about 3 hours.
3
Transfer lamb to work surface. Skim any fat from sauce and discard; season sauce with salt and pepper. Remove meat from bones in bite-size pieces; discard bones. Return meat to sauce in pot. DO AHEAD
4
Bring lamb and sauce to simmer; transfer to large serving bowl. Sprinkle green onions over and serve.

945

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large meaty lamb shanks (about 7 1/2 pounds), 2/3 cup sugar, 6 tablespoons plus 6 cups water, divided, 1 cup soy sauce, and more.

Yes, Twice-Cooked Five-Spice Lamb With Red Chiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!