Twice-Cooked Five-Spice Lamb with Red Chiles

Name: Twice-Cooked Five-Spice Lamb with Red Chiles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons Chinese five-spice powder; 118 milliliters black vinegar; 8 inches long small dried red chiles; 113 grams fresh ginger, peeled, sliced (about 2/3 cup); 8 larges garlic cloves, peeled, crushed; 2 green onions, thinly sliced on diagonal; 3 kilograms large meaty lamb shanks (about; 237 milliliters soy sauce; 158 milliliters sugar; 6 Tbsps water, divided; 12 whole star anise

Twice-Cooked Five-Spice Lamb with Red Chiles is a gluten free and dairy free recipe with 8 servings. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 320 calories, 41g of protein, and 6g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up star anise, green onions, long chiles, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Bring large pot of water to boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add lamb; reduce heat to medium and boil gently 15 minutes.

Ingredients you will need

Lamb

Drain. Set aside.

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.

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Caramel

Sugar

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Remove from heat; add 3 cups water, soy sauce, and black vinegar to caramel; stir over medium heat to dissolve any caramel bits.

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Black Vinegar

Caramel Bits

Soy Sauce

Caramel

Water

Transfer caramel mixture to very large wide pot.

Ingredients you will need

Caramel

Equipment you will use

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.

Ingredients you will need

Lamb

Star Anise

Chili Pepper

Garlic

Ginger

Water

Transfer lamb to work surface. Skim any fat from sauce and discard; season sauce with salt and pepper.

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Salt And Pepper

Sauce

Lamb

Remove meat from bones in bite-size pieces; discard bones. Return meat to sauce in pot. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.

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Sauce

Meat