Twice-Cooked Five-Spice Lamb with Red Chiles

Twice-Cooked Five-Spice Lamb with Red Chiles
Photo by Pornchai Mittongtare


  • 2 green onions
  • 102 tablespoons water
  • 2/3 cup sugar
  • 1 cup soy sauce
  • 6 large meaty lamb shanks (about 7 1/2 pounds)
  • 8 large garlic cloves
  • 12 whole star anise
  • + 4 more ingredients
    • ½ cup black vinegar
    • 1 4-ounce piece fresh ginger
    • 4 2-inch-long small dried red chiles
    • 2 teaspoons Chinese five-spice powder

Bring large pot of water to boil. Add lamb; reduce heat to medium and boil gently 15 minutes. 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, o...

View full recipe at Epicurious


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