Chinese-Style Braised Lamb Shoulder （炖羊肉）

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There’s something deeply comforting about a pot or a wok of lamb slowly braising on the stove, filling the kitchen with warm, aromatic spices. This Chinese-style braised lamb shoulder is rich, fragrant, and tender, infused with classic spices like star anise, cinnamon stick, and bay leaves. It’s a dish that feels special yet is surprisingly straightforward to prepare, perfect for family meals or a cozy weekend dinner.

Why I love This Recipe

-Deep, warming flavors from traditional Chinese spices

-Lamb shoulder becomes meltingly tender after slow braising

-Minimal prep, mostly hands-off cooking time

-Perfect to pair with steamed rice, noodles, or mantou (Chinese steamed buns)

I am using Zhu Hou Paste to my braised lamb. It helps to bring depth, warmth and balance to this Chinese-style braised lamb, acting as the backbone of the sauce rather than just a seasoning.


Zhu Hou paste is made from fermented soybeans, garlic, and spices, so when added to lamb, it creates a rich, rounded savory base and makes the braising sauce taste fuller and more complex. This is especially important for lamb, which needs bold seasoning to complement its strong flavor.

You may have noticed that I’m not using any cornstarch slurry to thicken the sauce. In long braising, when Zhu Hou paste dissolves into the liquid and help thicken the sauce slightly. Gives the lamb a deep, glossy, dark brown finish.

I chose lamb shoulder for this recipe because its perfect combination of meat and fat makes it particularly well-suited for braising.

In addition to that, the inclusion of rock sugar not only imparts a delicate sweetness but also gives the dish a beautiful glossy finish; however, if you don't have rock sugar on hand, regular sugar can be a suitable substitute.

One great thing about this dish is that the flavors actually develop and become even more delicious when it's left overnight, making it an excellent make-ahead option for busy days.

This Chinese-style braised lamb shoulder is a wonderful example of how simple spices can transform a humble cut of meat into something deeply flavorful and satisfying. Whether you’re new to cooking lamb or a longtime fan, this recipe is sure to become a comforting favorite in your kitchen

 

INGREDIENTS

Main Ingredients

1–1.2 kg lamb shoulder, cut into large chunks

2 tbsp cooking oil

1“length ginger, sliced

5-6 cloves garlic

3 shallots

1 carrot

1 stalk spring onion, white part

1 mild chili      

 

Blanching ingredients

1 stalk spring onions

5 sliced gingers

1 tbsp Shaoxing wine

 

Aromatics & Spices

2-star anise

1 cinnamon stick

2–3 bay leaves

 

Seasoning & Braising Liquid

1 tbsp Zhu Hou Paste

1 tbsp oyster sauce

3 cubes red bead curds

2 tbsp Shaoxing wine

1 tsp white pepper

1 tbsp sugar (rock sugar preferred)

Water or chicken broth enough to just cover the lamb

 


 

METHODS

1.Bring a wok of water to a boil. Add the lamb shoulder together with the blanching ingredients and blanch for 3–5 minutes to remove impurities. Drain and rinse the lamb under running water. Set aside.

2. Cut garlic and shallots into small pieces. Cut carrot into big chunks. Slice some chili for garnishing.

2. Heat oil over medium heat. Add garlic, shallots, ginger slices and spring onion, sautéing until fragrant.

3. Add the blanched lamb to the pot together with the Chu Hou Paste and red bean curd.  Stir-fry for a few minutes until the lamb is well coated.

4. Add bay leaves, star anise, cinnamon stick, wine, oyster sauce and pepper. Stir briefly until the spices release their aroma.

5. Add chicken broth enough to just cover the lamb, rock sugar and carrots. Stir well and bring it to a boil.

6. Lower the heat, cover, and let the lamb and carrots simmer gently for 50-60 minutes,  stirring occasionally, until the lamb and carrot are fork-tender and the sauce has reduced.

7. Taste and adjust seasoning if needed. If you prefer a thicker sauce, uncover the pot and simmer for a few more minutes.

 

 

 

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