Xi'an Style Braised Lamb (Xi'an Hong Shao Yang)

Xi'an Hong Shao Yang, or Xi'an Style Braised Lamb, is a classic dish from Shaanxi Cuisine known for its rich flavors and tender meat. This dish is a perfect combination of savory and aromatic spices, creating a hearty and satisfying meal.

Dietary Restrictions None Main Course Shaanxi Chinese Cuisine Braised Lamb Shaanxi Flavors
Xi'an Style Braised Lamb (Xi'an Hong Shao Yang)

Ingredients

  • 2 lbs lamb shoulder, cut into chunks
  • 3 slices ginger
  • 3 cloves garlic, minced
  • 2 green onions, cut into 2-inch pieces
  • 2 star anise
  • 1 cinnamon stick
  • 3 dried red chilies
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 4 cups water
  • 2 tbsp vegetable oil

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add ginger, garlic, and green onions. Stir-fry until fragrant.
  2. Add lamb chunks and brown on all sides.
  3. Stir in soy sauce, dark soy sauce, Shaoxing wine, and sugar. Mix well.
  4. Add star anise, cinnamon stick, dried red chilies, and water. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the lamb is tender.
  5. Once the lamb is tender, remove the ginger, garlic, green onions, star anise, and cinnamon stick. Skim off any excess fat from the surface.
  6. Simmer the sauce until it thickens. Serve the braised lamb hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Stovetop

Tools

Chef's knife Cutting board Measuring spoons

Serving suggestions

Serving Suggestions: Serve the Xi'an Hong Shao Yang with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

Tips: For a deeper flavor, marinate the lamb in the soy sauce, dark soy sauce, and Shaoxing wine for 30 minutes before cooking.

Cost

$20