Description
A hearty and flavorful Slow-Cooked Lamb Chinese Stew that combines tender lamb chunks with aromatic Chinese spices, soy sauce, and vegetables. This comforting stew is perfect for a cozy meal, slow-cooked to perfection to develop deep, rich flavors and a melt-in-your-mouth texture.
Ingredients
Lamb and Marinade
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp salt
- 1/2 tsp black pepper
Vegetables and Aromatics
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, sliced
- 2 medium carrots, cut into chunks
- 1 red bell pepper, sliced
- 2 scallions, chopped
Broth and Seasoning
- 4 cups beef or chicken broth
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp five-spice powder
- 1 tbsp brown sugar
- 1 star anise
- 2 tbsp cornstarch mixed with 3 tbsp water (optional, for thickening)
Oil and Garnish
- 2 tbsp vegetable oil
- Fresh cilantro leaves for garnish (optional)
Instructions
- Marinate the Lamb: In a large bowl, combine the lamb chunks with soy sauce, Shaoxing wine, salt and black pepper. Mix well and let marinate for at least 30 minutes to enhance flavor.
- Sear the Lamb: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated lamb in batches and brown all sides for about 5-7 minutes per batch. Remove and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add onion, garlic, and ginger. Sauté until fragrant and onions are translucent, about 3-5 minutes. Add the carrots and red bell pepper and cook for another 3 minutes.
- Combine Ingredients in Slow Cooker: Transfer the seared lamb and sautéed vegetables into the slow cooker. Add beef or chicken broth, dark soy sauce, oyster sauce, hoisin sauce, five-spice powder, brown sugar, and star anise. Stir gently to combine.
- Slow Cook the Stew: Cover and cook on low for 6-8 hours or on high for 4 hours, until lamb is tender and flavors are well developed.
- Optional Thickening: About 30 minutes before serving, if you prefer a thicker stew, stir in the cornstarch slurry and cook uncovered for the remaining time to thicken the sauce.
- Serve and Garnish: Remove star anise, taste and adjust seasoning if necessary. Ladle the stew into bowls, garnish with fresh cilantro leaves, and serve hot with steamed rice or noodles.
Notes
- Marinating the lamb enhances tenderness and flavor, so don’t skip this step if time allows.
- You can substitute star anise with a cinnamon stick if preferred.
- To make this stew gluten-free, use tamari or gluten-free soy sauce.
- For a richer flavor, brown the lamb well but avoid overcooking to keep it juicy.
- Leftovers reheat well and flavors improve after a day.
- Prep Time: 40 minutes
- Cook Time: 6-8 hours slow cooking
- Category: Stew
- Method: Slow Cooking
- Cuisine: Chinese
