Long steamed lamb shank with rosemary and cardamom

 

Long steamed lamb shank with rosemary and cardamom

 

I like this long steamed cooking method using the oven, and can fit 5 portions (different ingredients and seasonings) to be cooked at the same time, pretty efficient. Using rosemary ad cardamom together gives a more complex aroma instead of a dominating singular one.

 

1. Season lamb shank with salt and pepper for at least half a day.

2. Place a few sprigs of fresh rosemary at the bottom of dish, place lamb shank on top, add 6-10 cardamoms, rice wine, season the future sauce after steaming with soy sauce, brown sugar. Steam until soft, around 3 hours, turnover halfway.