Braised Lamb Clay Pot
Tender lamb slow-braised in a savory-sweet sauce with aromatic spices, cooked until melt-in-your-mouth soft in a traditional clay pot. A warming winter comfort dish from Northern China.
Story
This classic northern Chinese dish features lamb slowly braised until incredibly tender. The clay pot (砂锅) traps heat and moisture, creating deeply flavored meat that falls apart at the touch of a chopstick.
Ingredients
Lamb shoulder or leg, cubed
600g
Soy sauce
4 tablespoons
Dark soy sauce
2 tablespoons
Rock sugar or brown sugar
30g
Garlic cloves, crushed
4
Fresh ginger, sliced
3 pieces
Star anise
3 pieces
Cinnamon stick
1
Sichuan peppercorns
1 teaspoon
Dried chili peppers
2-3
Shaoxing wine
3 tablespoons
Chicken stock
300ml
Vegetable oil
2 tablespoons
Green onions for garnish
2 stalks
Instructions
1
Prepare the lamb
Cut the lamb into 3-4cm cubes. Pat dry with paper towels—this ensures the meat browns properly rather than steaming. Set aside.
2
Sear the meat
Heat oil in a clay pot or heavy casserole over high heat. Add lamb pieces and sear on all sides until deeply golden. Remove and set aside. This step builds deep flavor.
3
Build the aromatics
In the same pot, add ginger, garlic, star anise, cinnamon, Sichuan peppercorns, and dried chilies. Stir for 30 seconds until fragrant. Pour in Shaoxing wine to deglaze, scraping up any browned bits.
4
Braise low and slow
Return lamb to the pot. Add soy sauce, dark soy sauce, sugar, and chicken stock. Bring to a gentle simmer, then cover and cook on lowest heat for 1.5 hours. The meat should be fork-tender.
5
Finish and serve
Remove lid and let sauce reduce until slightly thickened, about 10 minutes. The sauce should coat the back of a spoon. Garnish with green onions and serve hot over steamed rice.
