Orange Ginger Lamb Shanks with Barley

Ingredients

2 cups pearl barley
4 lamb shanks, about 4 pounds, preferably from the hind legs
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or canola oil
2 large onions, roughly chopped
3 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
1 bottle dry red wine
5 large oranges, 4 quartered, one cut into 1/4-inch slices, for garnish
1/2 cup naturally brewed soy sauce
1 cup dark brown sugar
4 (1/4-inch slices) unpeeled ginger, cut lengthwise from a 2- to 4-inch piece
3 dried Thai bird chilies

Method

  1. In a large pot, cook the barley in an ample quantity of boiling water until tender, about 45 minutes.
  2. Using a large strainer, drain the barley, then run cold tap water through it until it’s cold. Drain and set aside at room temperature.
  3. Season the lamb with salt and pepper.
  4. Heat a stockpot over medium-high heat, add the oil, and when hot, add the lamb. Cook on all sides until brown, 8 to l0 minutes. Transfer to a plate.
  5. Add the onions, carrots and celery to the pot, season with salt and pepper, and cook, stirring, until the vegetables have softened, about 3 minutes.
  6. Add the wine, deglaze the pot, and simmer until the wine is reduced by a quarter, about 8 minutes.
  7. Add the orange quarters, soy sauce, brown sugar, ginger and chilies. Return the lamb shanks to the pot and add enough water to barely cover them. Season with salt and pepper. Bring the liquid to a simmer, cover, and reduce the heat to low. Cook until the meat is falling off the bones, about 3 hours.
  8. Mound the barley on four individual serving plates or a platter, top with the lamb, spoon the braising liquid over, garnish with the orange slices, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal


Today’s Comic

Stifatho

Ingredients

3 tablespoons oil
2 lb lean braising beef, cut into 1-inch cubes
1 large onion, peeled and chopped
2 bay leaves
1 garlic clove, crushed
salt
freshly ground black pepper
3 tablespoons tomato puree
1-3/4 cups water
2 lb potatoes
chopped fresh parsley, to garnish

Method

  1. Heat the oil in a heavy, flameproof casserole and fry the cubed meat fairly briskly, in two batches, turning until lightly browned on all sides. Transfer the meat to a plate, using a perforated spoon.
  2. Lower the heat, add the onion to the pan and fry for 5 minutes, stirring occasionally.
  3. Return the meat to the pan and add the bay leaves, garlic, and salt and pepper.
  4. Blend the tomato puree with the water, add to the casserole and bring to the boil, stirring. Cover the casserole tightly and simmer for 1-1/2 to 2 hours, until the meat is almost tender.
  5. Peel the potatoes and cut them into quarters if small, or into thick wedges if large. Stir the potatoes gently into the casserole, mixing them with the meat and gravy.
  6. Cover and simmer for 15-20 minutes until the potatoes are tender and only a small amount of thick sauce remains.
  7. Sprinkle with parsley and serve from the casserole.

Note

Choose good potatoes which keep their shape when cooked, otherwise the look of the dish will be spoiled.

Makes 6 servings.

Source: The encyclopedia of Creative Cooking


Today’s Comic

Braised Beef Shank with Ginger and Green Onion

Ingredients

400 g boneless beef shank
3 tbsp oil
1/4 cup chicken broth
1/4 tsp salt
4 Chinese black mushroom
15 g cloud ear fungus
1 stalk green onion
1 piece ginger
2 cloves garlic, minced

Seasoning

1 tbsp light soy sauce
1 tsp oyster sauce
1 tsp cornstarch
2 tsp Shao Xing wine
1/2 tsp sugar
dash ground white pepper
1 tsp sesame oil

Method

  1. Soak mushroom in water until softened. Drain and squeeze out water. Cut into slices.
  2. Soak fungus in water until softened. Remove grits. Tear into pieces. Drain.
  3. Mix seasoning ingredients in a small bowl.
  4. Remove silvery skin of beef shank. Cut across the grin into slices.
  5. Add seasoning to beef. Mix well and set aside to marinate for 15 minutes.
  6. Cut green onion into sections and ginger into slices.
  7. Heat wok on high heat and add oil. Saute ginger and garlic until fragrant. Add beef and stir-fry briefly. Remove beef and set aside.
  8. Add mushroom and fungus to wok. Stir-fry for 1 minute. Add green onion and toss to mix.
  9. Add salt and beef. Mix in chicken broth. Cover wok with a lid and cook until most of the liquid is evaporated, about 5 minutes.
  10. Turn off heat and let stand for 2 more minutes. Taste and add salt if necessary. Remove to a warm casserole and serve hot.

Source: Pearl’s Home Cooking

Chinese-style Braised Duck in Plum Sauce

Ingredients

1 whole duck (approx 4 lbs), head and wings removed, cleaned, pat dried
1 tbsp dark soy sauce, rubbed over duck skin
1 lb taro peeled, cut into 4 pieces

Seasonings

3 tbsp minced garlic
2 stalks spring onions, cut into 2″ sections
2/3 cup plum sauce
3 tbsp soybean paste
5 tbsp white vinegar
1 tbsp cooking wine
1 tsp five-spice powder
3 cups water

Method

  1. Deep-fry or pan-fry duck until skin is crisp and golden.
  2. Deep-fry taro until golden, drain and set aside.
  3. Stir-fry garlic and seasonings until fragrant, add remainder of seasonings.
  4. Stuff half of the stir-fried seasonings into the duck, stomach facing up.
  5. Boil the remaining seasonings in water and braise duck in the seasonings over low to medium heat for 30 minutes.
  6. Turn duck over, add taro, continue to braise for 20 minutes or until tender.
  7. Cut duck into pieces and slice taro. Arrange on a platter and pour sauce on top. Garnish with spring onions and serve.

Makes 4 to 6 servings.

Source: Gourmet Do It Yourself

Chinese Shanghai-style Soy Duck

Ingredients

4-1/2 lb duck
2 teaspoons salt
4 scallions, each tied in a knot
4 x 1/2-inch slices ginger, smashed with the flat side of a cleaver
6 star anise
3 cinnamon or cassia sticks
1 tablespoon Sichuan peppercorns
1/2 cup Shaoxing rice wine
3/4 cup light soy sauce
1/2 cup dark soy sauce
3 oz rock sugar

Method

  1. Rinse the duck, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the tail.
  2. Blanch the duck in a saucepan of boiling water for 2-3 minutes, then refresh in cold water, pat dry and rub the salt inside the cavity.
  3. Place the duck, breast side up, in a clay pot or braising pan, and add the scallions, ginger, star anise, cinnamon, peppercorns, rice wine, soy sauces, rock sugar and enough water to cover. Bring to a boil, then reduce the heat and simmer, covered, for 40-45 minutes. Turn off the heat and allow the duck to cool in the liquid for 2-3 hours, transferring the clay pot to the fridge once it is cool enough.
  4. Keep in the fridge until completely cold (you can keep the duck in the liquid overnight and serve it the next day).
  5. To serve, remove the duck from the liquid and drain well. Using a cleaver, cut the duck through the bones into bite-size pieces.
  6. Traditionally, this dish is served at room temperature, but if you would like to serve it hot, put the clay pot with the duck and the liquid back on the stove and bring it to a boil. Simmer for 10 minutes, or until the duck is completely heated through.

Makes 4 to 6 servings.

Source: The Food of China