Bought a section of the leg of lamb, the meat used to roast and eat, the rest of the bone did not want to throw, so just use this bone to a pot of stew; now the weather is cool, it is the time to tonic, lamb is a good choice. This pot of messy stew may look messy, but it tastes very good, piggybacking on the leg of lamb soup, haha.

Materials

Main ingredient: 300g of lamb shank bone, 100g of potatoes, 100g of carrots;

Accessories: moderate oil, salt, soy sauce, star anise, cooking wine, tomatoes, 100g, onions, 50g, 50g of greens

Mixed Vegetables Stewed Lamb Shank Bone

1

One piece of lamb shank bone with meat. Wash it with water.

2

Rinse twice with boiling water to remove the blood and floating oil.

3

Put the lamb shank bone in the voltage pot, add the right amount of soy sauce and cooking wine, add two star anise, set the fragrant tough file pressure cooked.

4

While pressing the lamb shank bone, peel and cut the potatoes and soak them in water.

5

Peel and dice the carrots.

6

When the lamb shank bone is pressed, exhaust it, take it out and set aside.

7

Heat the oil in a pan and add the onion and pop it.

8

Add the lamb shank bone and sauté for 2 minutes.

9

Add the potatoes and carrots and continue to sauté for 3 minutes.

10

Pour the soup from the voltage pot into the pot, cover the pot and simmer over moderate heat.

11

This time wash the greens.

12

Wash and cut the tomatoes.

13

When the soup in the pot boils, pour in the tomatoes, add the right amount of salt and continue to stew.

14

When the soup thickens, put the greens in the pot, cover the pot and simmer for 2 minutes.

15

Darken the color of the greens and turn off the heat.

Tips

Leg bone can also not use the voltage pot pressure, direct stew is also good, but I like to eat rotten a little bit, and with the voltage pot can be pressed into the soup, so the flavor is more intense.