Servings
Prep time
Cook time
Recipe
Ingredients
- Mashed Potato:
- 200g potato, sliced
- 2 egg yolks
- 10g butter
- Salt, to taste
- 1000g lamb shanks
- Wheat flour, to taste
- 10g ginger
- 50g onion
- 2pcs star anise
- 2pcs fragrant leaf
- 200g carrot, chopped
- ½ tsp PEARL RIVER BRIDGE Mushroom Flavoured Dark Soy Sauce
- 1 tbsp PEARL RIVER BRIDGE Superior Light Soy Sauce
- 1½ tsp PEARL RIVER BRIDGE Premium Oyster Flavoured Sauce
- 10g PEARL RIVER BRIDGE Brown Sugar in Pieces
- 1 tsp PEARL RIVER BRIDGE Hoisin Sauce
- 1½ tsp PEARL RIVER BRIDGE Chu Hou Paste
- ½ tsp PEARL RIVER BRIDGE Chicken powder
- 1L water
- Salt, to taste
Method
- Steam the potato for 15 mins, mash with a fork then mix with egg yolk and butter, season with salt.
- Boil the broccoli in hot water and set aside.
- Coat the lamb shank with wheat flour evenly. Fry until golden. Fry ginger, onion, star anise and fragrant leaf.
- Add all seasoning materials and braise the lamb shanks for about 30 mins with low heat.
- Add the carrot and braise for another 15 mins.
- Place the mashed potato on the plate, insert the lamb shanks into the mashed potato.
- Serve with carrot and broccoli, pour over sauce and serve immediately
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
