Red-cooked Lamb Shoulder

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 tablespoon oil
• 4 scallions, cut crosswise in thirds
• 2 large garlic cloves, crushed
• ginger, thinly sliced
• 4 cups water (or 2 cups chicken stock and 2 cups water)
• 1 cup dark soy sauce
• 3/4 cup rice wine, scotch or 3/4 cup sherry wine
• 1/4 cup packed brown sugar
• 4 star anise or 1 1/2 teaspoons anise seed
• 1 (3 inch) cinnamon sticks
• 1 (7 lb) picnic lamb shoulder

Recipe

• 1 heat oil in a large, heavy dutch oven over medium-high heat.
• 2 add scallions, garlic, and ginger and toss in the oil until heated through, about 1 minute.
• 3 add water (or stock and water mix), soy sauce, rice wine (or scotch or sherry), brown sugar, anise, and cinnamon stick.
• 4 bring to boil, then add lamb picnic shoulder.
• 5 turn the meat to cover it with liquid and color it.
• 6 reduce the heat and cover the pan.
• 7 simmer, turning the meat every hour and basting it, until it's fork tender, 3 to 4 hours.
• 8 remove the meat from the pan and spoon off the fat from the pan juices.
• 9 slice the meat.
• 10 serve with the pan juices.