Chinese Braised Lamb Stew with Daikon Radish and Star Anise
Equipment
- Large Dutch oven
- Cutting board
- Knife
Ingredients
- 1 1/2 pounds lamb shoulder, cut into 2-inch pieces
- 1 large daikon radish, peeled and cut into chunks
- 4 star anise pods
- 3 slices fresh ginger
- 3 cloves garlic, smashed
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine
- 3 cups beef broth
- 2 tablespoons vegetable oil
- 2 scallions, sliced
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large Dutch oven over medium heat. Add the lamb pieces and brown them on all sides for about 6 minutes total.
- Add the ginger slices and smashed garlic to the pot. Stir for 1 minute until fragrant.
- Pour in the Shaoxing wine and soy sauce. Scrape the bottom to release any browned bits.
- Add the star anise pods and beef broth. Bring the mixture to a boil, then reduce to low heat and cover.
- Simmer for 1 hour, stirring once or twice.
- Add the daikon radish chunks and continue simmering uncovered for 30 minutes until the radish softens and the broth thickens slightly.
- Remove the star anise pods and ginger slices if desired. Stir in the sliced scallions and let the stew rest for 5 minutes.
- Ladle into bowls and top with chopped cilantro before serving.
Notes
Add the daikon only after the lamb has simmered for an hour so it stays firm rather than breaking apart. If the broth tastes too strong, dilute with a splash of water near the end. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing flavor.
Course: Main Course
Cuisine: Chinese
Equipment: Large Dutch oven, Cutting board, Knife
Cuisine: Chinese
Equipment: Large Dutch oven, Cutting board, Knife