Stewed Lamb with Radish (羊肉萝卜汤)

Ingredients

• 2 pounds lamb shank
• 1 large daikon radish
• 2 inches fresh ginger
• 4 garlic cloves
• 1 cup soy sauce
• 4 scallions
• 6 cups water
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 star anise
• 2 bay leaves

Instructions

1. 1

   Prepare the ingredients: Peel and slice the daikon radish into 1-inch pieces. Mince the garlic cloves and ginger. Chop the scallions, keeping the white and green parts separate.

2. 2

   In a large pot, heat the vegetable oil over medium-high heat. Add the lamb shank pieces and sear them on all sides until browned, about 5-7 minutes.

3. 3

   Add the minced garlic, ginger, and the white parts of the scallions to the pot. Sauté for 2-3 minutes until fragrant.

4. 4

   Pour in the soy sauce and water. Stir well to combine, scraping the bottom of the pot to release any browned bits.

5. 5

   Add the daikon radish, star anise, bay leaves, salt, and black pepper to the pot. Bring the mixture to a boil.

6. 6

   Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and easily falls off the bone.

7. 7

   Check the seasoning and adjust salt and pepper to taste. If the stew is too thick, add a bit more water.

8. 8

   Serve the stew hot, garnished with the green parts of the scallions. Enjoy with steamed rice or crusty bread.