1. Prepare the leg of lamb, green onion, ginger, garlic, salt, coriander, cinnamon, cumin, peppercorns, star anise, nutmeg and dried chili.

2. Wrap all the spices in gauze and wash them.

3. Wash the onion, ginger and garlic, slice them, put them into the crockpot, add the spice packets, water and boil them on high heat.

4. Add dried chili peppers and lamb shank pieces, simmer on medium heat for 2 hours, add salt and serve.

Tips

1. Turn off the heat before adding salt, if you add salt too early, it will cause the protein in the leg of lamb to solidify and the lamb will be hard.

2. Lamb shanks need to be soaked in clean water to remove blood and water, and change the water 3 times during the soaking process.