Aromatic Braised Lamb Shanks
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- 2 lamb shanks (about 1000 g / 2.2 lb.)
- 20 g / 0.7 oz. all-purpose flour
- 150 g / 5.3 oz. dried apricots and plums
- 250 ml / 8.5 fl. oz. red wine
- 100 g / 3.5 oz. onions (diced)
- 50 g / 1.8 oz. celery (diced)
- 80 g / 2.8 oz. carrots (diced)
- 400 g / 14.1 oz. canned chopped tomatoes
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- 2 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce
- ½ tsp. wholegrain mustard
- ¼ tsp. crushed black pepper
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- 2 Tbsp. Lee Kum Kee Chili Bean Sauce
- 1 Tsp. sugar
- 1 Tbsp. balsamic vinegar
- 3 Tbsp. olive oil
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Soak dried apricots and plums in red wine for 1 day. Marinate lamb shanks for 2 hours. Dust with flour.
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Heat 3 Tbsp. olive oil, pan-fry lamb shanks until golden on all sides. Remove and set aside.
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Sauté onions, celery, and carrots in same pan for 3 minutes. Deglaze with balsamic vinegar. Add red wine, half the dried fruits, tomatoes, and Seasoning Mix. Bring to a boil.
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Place lamb shanks back into pan, cover with water (around 400–500ml/ 1⅔-2 cups) and bring to a boil. Place in a 150 °C (300 °F) preheated oven for 1 hour.
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Remove and stir in remaining dried fruits. Stew for another 1 to 2 hours until tender. Pour sauce over lamb shanks occasionally when stewing.
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Remove lamb shanks and cover to keep warm. Heat sauce until thickened. Serve lamb shanks with sauce.
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