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Twice-Cooked Five-Spice Lamb with Red Chillies

Twice-Cooked Five-Spice Lamb with Red Chillies

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This twice-cooked five-spice lamb with red chillies is a deeply aromatic dish that celebrates the rich, savoury depths of slow-cooked meat. By first par-boiling the lamb shanks and then braising them in a complex caramel and black vinegar base, the meat becomes exceptionally tender while absorbing the warmth of star anise and ginger. The addition of dried chillies provides a gentle heat that cuts through the richness of the lamb, resulting in a balanced, restaurant-quality meal made in your own kitchen.

As a high-protein main course, this recipe is as practical as it is impressive. The flavours develop beautifully overnight, making it an ideal choice for entertaining as the lamb can be prepared a day in advance and simply reheated before serving. Pair it with steamed pak choi or jasmine rice to soak up the fragrant, dark sauce for a complete and nourishing dinner.

Ingredients for Twice-Cooked Five-Spice Lamb with Red Chillies

6 large meaty lamb shanks (about 3.4kg)
160ml sugar
90ml plus 1450ml water, divided
240 ml sojasås
120ml black vinegar
1 (110g) piece fresh ginger, peeled, sliced (about 100g )
12 whole star anise
8 large garlic cloves, peeled, crushed
4 2-inch-long small dried red chillies
2 teaspoons Chinese five-spice powder
2 spring onions, thinly sliced on diagonal

How to make Twice-Cooked Five-Spice Lamb with Red Chillies

Bring large pot of water to boil. Add lamb; reduce heat to medium and boil gently 15 minutes. Drain. Set aside.

Combine sugar and 90ml water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until caramel is deep amber colour, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes, depending on pan. Remove from heat; add 725ml water, soy sauce, and black vinegar to caramel; stir over medium heat to dissolve any caramel bits. Transfer caramel mixture to very large wide pot. Add remaining 725ml water, ginger, star anise, garlic, chillies, and five-spice powder, then lamb shanks. Bring to boil (liquid will not cover shanks completely). Reduce heat to medium-low, cover tightly, and simmer until lamb is very tender, turning occasionally, about 3 hours.

Transfer lamb to work surface. Skim any fat from sauce and discard; season sauce with salt and pepper. Remove meat from bones in bite-size pieces; discard bones. Return meat to sauce in pot. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.

Bring lamb and sauce to simmer; transfer to large serving bowl. Sprinkle spring onions over and serve.

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