Braised lamb shank

The meat is tender and delicious.

Materials

Main ingredients: 1000 grams of lamb foreleg meat,

Accessory materials: 200 grams of carrots, 150 grams of onions (white skin),

Seasoning: 30 grams of butter, 5 grams of white garlic, 3 grams of bay leaves, 4 grams of salt, 4 grams of pepper, 4 grams of fennel seeds [cumin seeds]

Method

1. Wash the onions, carrots and garlic slices, cut the onions into thin slices, cut the carrots into small round slices, and mash the garlic.

2. Heat the butter oil in a saucepan until it melts, then add the mutton and fry on all sides with a spatula. Add onion slices, carrot slices, garlic paste and spices, sprinkle with a little salt and pepper, add water (or broth) and bring to a boil. Cover the pot and simmer over warm fire for 2 hours.

3. After the mutton is simmered, heat the plates and basins (place them on a large pan filled with boiling water, or heat them for 5 minutes and then put them out in the oven).

4. Place the mutton on the chopping board, remove the ties, cut into thin slices of the same size, and place on a baking sheet.

5. Discard the seasonings, add a small amount of hot water, scrape the bottom of the pot with a wooden spoon to prevent onions and carrots from sticking to the bottom of the pot, bring to a boil, add the original juice to the mutton, and eat hot.

The calories per 100 grams of mutton leg meat account for about 4% of the total daily caloric intake recommended by the Chinese Nutrition Society for ordinary adults to maintain health.

Mutton is warm in nature. Eating mutton frequently in winter can not only increase body heat and resist cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help digestion of the spleen and stomach, and play an anti-aging role; Such a recipe can have a good effect of replenishing calories, which is good for improving physical fitness. It can also resist wind and cold, and can also help digestion and anti-aging.