Braised Lamb with Orange Peel
Tender lamb slowly braised in a rich, aromatic sauce with bright citrus notes from fresh orange peel. The beer adds depth while the spices create a warming, complex flavor profile.
Story
This classic Chinese braised dish transforms tough lamb shoulder into something melt-in-your-mouth tender. The orange peel adds a lovely brightness that cuts through the rich meat.
Ingredients
lamb shoulder, cut into 2-inch chunks
2 pounds
vegetable oil
3 tablespoons
rock sugar or brown sugar
2 tablespoons
orange peel strips
3 large strips
light soy sauce
3 tablespoons
dark soy sauce
1 tablespoon
Shaoxing wine
1/4 cup
beer
1 cup
garlic cloves, smashed
4 cloves
fresh ginger, sliced
3 slices
star anise
2 pieces
bay leaves
2 leaves
dried red chilies
3 pieces
water
enough to cover meat
fresh cilantro for garnish
handful
Instructions
1
Blanch the lamb
Place lamb chunks in a pot with cold water. Bring to a boil and let cook for 3-4 minutes. Drain and rinse away the foam. Set aside.
2
Caramelize the sugar
Heat oil in a large Dutch oven over medium heat. Add sugar and stir until it melts and turns deep amber, about 2 minutes. Watch carefully to prevent burning.
3
Brown the lamb
Add the blanched lamb to the pot and stir-fry until lightly browned on the outside, about 5 minutes. The sugar will coat the meat beautifully.
4
Build the braising liquid
Add the soy sauces, Shaoxing wine, and beer to the pot. Stir to combine. Add the orange peel, garlic, ginger, star anise, bay leaves, and dried chilies. Pour in enough water to just cover the lamb.
5
Braise until tender
Bring to a vigorous simmer, then cover and reduce heat to low. Let cook for 60 minutes until the lamb is fork-tender and the sauce has thickened.
6
Finish and serve
Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve hot over steamed rice.
