Name: Stewed Lamb Leg
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Lamb shank; 1/2 a tree Green onions; 1 head garlic; 1 piece ginger; 1 piece Cinnamon; 1 pinch pepper; 4 Dried red chili; 3 slices Bay leaf; 4 capsules Tsaoko; 2 tablets Angelica dahurica; Some salt; Some Braised Soy Sauce

Stewed Lamb Leg

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

I live in the north, there are not as many kinds of seafood as the seaside, and the price is not cheap, but there are many red meats. The supply of pig, beef, and lamb is abundant. Especially my family lives in the east of the city, not too far from the Hui Autonomous County of Dachang, Hebei. Therefore, there is a large vegetable market here that provides authentic beef and mutton all year round, and the price is higher than that in the supermarket. It's almost 1/3 cheaper. The leg of lamb in the supermarket costs 38 jin, and the leg of lamb in the market is only 28 yuan. It is used for braised stew and shabu-shabu, and I feel that I have made a profit. Every time I took a small vegetable cart to go around for a while, I exercised my body and felt the fireworks in the world. Every time I returned with a full load, I felt much happier. Today, I bought a leg of lamb and prepared to cook it in a pot.
Lamb slices can be shabu-shabu, fresh lamb can be stir-fried, and lamb bones can be used in soup. Like the lamb leg that I stewed today, I eat meat and soup. Throw the lamb into the pot, treat it a bit, and wait for it to get rid of the gluttons. If you want to save trouble, you can add more soup, add a few handfuls of vegetables, vermicelli, and the lamb shabu-shabu. It is impossible to completely remove the taint, but after adding two common and useful natural spices, the taint is removed a lot, and the mellow aroma of mutton and mutton soup is increased. "

Stewed Lamb Leg

1. 3 lamb shanks, let the merchant use a chainsaw to divide them into several sections, so that the nutrients in the bones can penetrate into the soup, and it is convenient to eat the bone marrow; soak in cold water for 15 minutes to soak some of the blood in it;

2. Put the leg of lamb in a pot of cold water, then pour in the appropriate amount of braised soy sauce, boil on high heat;

3. After the soup is boiled, skim the scum so that the impurities can be removed; although the blanching water is clean, the taste of the mutton soup will be much weaker;

4. While cooking the lamb, prepare the spices and spices: green onion, garlic, ginger, cinnamon, pepper, ginger, dried red pepper, bay leaf, grass fruit, angelica dahurica, etc. It is not recommended to enlarge the ingredients, namely star anise. "Pigs don’t pepper and sheep don’t know what to expect" means that when stewing pork, do not put or a little pepper, and when stewing mutton, do not add ingredients to avoid the taste of spices overwhelming the delicious meat;

5. Put the spices into the mutton soup with smoky foam, sprinkle some salt, boil over high heat, turn to low heat, cover and simmer;

6. When the soup is thick and the meat is rotten, and the chopsticks can easily penetrate the thickest part of the meat, turn off the heat and take out the pot.

7. The meat is boneless, the soup is fragrant, and the wine is ready?

Tips:
1. Lamb shanks are usually sold with a part of the bones of the lamb thighs. They are mainly used to cook soup and nibble meat. So you can put more soup. The meat can be eaten directly. The soup can be used to mix noodles or meat and soup. Make mutton shabu-shabu, and shabu various vegetables according to your preference;
2. The smell of mutton is its characteristic. Green onions and Angelica dahurica are good partners for mutton. If you eat red soup, you can put more spices in it, or you can adjust it according to your preferences;
3. Although lamb is good, it is not suitable for people with fever and tongue sores to avoid aggravating the condition.