Chinese Braised Lamb Stew with Ginger and Star Anise

Chinese braised lamb stew is a slow-simmered dish of lamb shoulder, soy, ginger, and warm spices, served in a savory broth with tender potatoes and carrots. Regional and family versions vary, but browning the lamb before braising gives this version a deep flavor, while a gentle simmer makes the meat tender without complicated techniques.

Ingredients

3 lb boneless lamb shoulder, trimmed and cut into 1½-inch (4 cm) pieces (1.36 kg)
1½ tsp kosher salt (about 7 g), plus more to taste
½ tsp freshly ground black pepper (about 1 g)
2 tbsp neutral oil, such as canola (30 ml)
1 large yellow onion, cut into wedges (about 200 g)
6 garlic cloves, lightly crushed (about 20 g)
2-inch piece fresh ginger, sliced into coins (about 30 g)
1 tbsp doubanjiang, Chinese fermented chili-bean paste (18 g)
⅓ cup Shaoxing wine (80 ml)
¼ cup regular light soy sauce (60 ml)
1 tbsp dark soy sauce (15 ml)
1 tbsp packed brown sugar or rock sugar (12 g)
2 whole star anise pods (about 2 g)
1 cinnamon stick, about 3 inches (7.5 cm)
4 cups low-sodium beef or chicken broth (950 ml)
1 lb waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) chunks (450 g)
3 medium carrots, cut into 1-inch (2.5 cm) pieces (about 300 g)
2 tsp rice vinegar (10 ml)
3 scallions, thinly sliced, for serving (about 30 g)

Instructions

Prepare the lamb and vegetables. Pat the lamb dry with paper towels; dry surfaces brown more effectively. Season it with the salt and pepper. Cut the onion, potatoes, and carrots, and measure out the remaining ingredients before you start cooking. Leave a little fat on the lamb for flavor, but trim away thick, hard pieces.
Brown the lamb. Heat the oil in a heavy 5- to 6-quart Dutch oven or other lidded pot over medium-high heat. Working in two or three batches, brown the lamb on several sides, about 4 to 5 minutes per batch. Avoid crowding the pot, which can make the meat steam rather than brown. Transfer the browned pieces to a plate; they do not need to be cooked through yet.
Cook the aromatics. Lower the heat to medium. Add the onion and cook for about 3 minutes, stirring and scraping up browned bits. Add the garlic, ginger, and doubanjiang and stir for 1 minute, until fragrant. If the paste starts to stick, add a tablespoon of broth and scrape the base of the pot.
Build the braising liquid. Pour in the Shaoxing wine and simmer for about 2 minutes, scraping the pot to loosen the browned fond. Stir in both soy sauces, the sugar, star anise, cinnamon, and broth. Return the lamb and any juices on the plate to the pot. The liquid should come partway up the meat; add a little water if needed, but do not dilute it with a large extra pour.
Braise gently. Bring the liquid just to a simmer, then cover the pot and turn the heat to low. Simmer for 1 hour 50 minutes, checking occasionally to make sure the liquid is barely bubbling rather than boiling hard. Stir once or twice and turn the lamb pieces if they are not mostly submerged. A vigorous boil can make the meat tighten and break apart unevenly.
Add the vegetables. Stir in the potatoes and carrots, cover again, and simmer for about 25 minutes. The vegetables should be tender when pierced with a knife, and the lamb should yield easily to a fork. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum internal temperature for whole cuts of lamb; check a thick piece with a food thermometer, and keep braising until the shoulder is tender. If it is not fork-tender yet, continue simmering in 10-minute increments.
Finish the stew. Remove the star anise and cinnamon stick. Stir in the rice vinegar, taste the broth, and adjust the salt if needed. If you would like a thicker sauce, uncover the pot and simmer gently for a few minutes; avoid boiling the lamb hard. Let the stew stand for 3 minutes, then scatter the scallions over the top and serve hot.

Tips

Choose shoulder, not a very lean cut. Lamb shoulder has enough connective tissue and fat to become tender during a long braise. Leg meat is leaner and can turn dry or stringy if cooked for the same length of time. Ask a butcher to cut shoulder into stew pieces if you want to save prep time.
Use Shaoxing wine or a sensible substitute. Shaoxing adds a rounded, mildly savory aroma. If it is unavailable, use the same amount of dry sherry; the flavor will be a little less distinctly Chinese but still works well. For an alcohol-free version, use broth with 1 teaspoon (5 ml) rice vinegar in place of the wine.
Adjust the chili-bean paste carefully. Doubanjiang brings fermented depth as well as heat, and its saltiness varies by product. Use ½ tablespoon for a milder stew or omit it for a non-spicy version; add a splash of broth if the paste sticks while frying. Taste before adding extra salt because soy sauce and the paste are already salty.
Keep the braise at a quiet simmer. A few small bubbles are enough. If the pot boils vigorously, lower the burner or move it partly off the heat. If your lid is not tight, check the liquid level now and then and add a little hot water if the lamb is becoming exposed.

Serving Suggestions

Serve the stew in wide bowls with plenty of broth, lamb, and vegetables in each portion. Steamed jasmine rice is a simple partner and soaks up the soy-and-spice sauce; plain noodles or wheat noodles are another filling option. For a more complete meal, add a crisp cucumber salad dressed with rice vinegar, sesame oil, and a pinch of salt, or serve a lightly cooked green vegetable such as bok choy alongside it.

Offer extra sliced scallions at the table, plus chili oil for anyone who wants more heat. If the broth tastes especially rich, a small squeeze of additional rice vinegar in an individual bowl can brighten it. Keep the vinegar modest so it complements rather than masks the ginger, star anise, and lamb.

Variations

Make it without doubanjiang: Leave out the paste for a gentler, non-spicy stew. The broth will have less fermented depth, so taste at the end and add a little extra soy sauce only if it needs more savory flavor. A pinch of chili flakes can add heat without the bean-paste character.

Use daikon: Replace some or all of the potatoes with peeled daikon radish, cut into large chunks. Add it with the carrots and potatoes. It softens and absorbs the braising liquid, giving the dish a less starchy finish. If using only daikon, consider serving the stew with rice or noodles.

Try lamb shanks: Bone-in shanks can be braised in the same flavored liquid, but they need more time and may not fit in one layer. Use a large pot, turn the shanks occasionally, and continue simmering until the meat pulls away easily from the bone. Check doneness with a thermometer as directed, and expect the cooking time to vary with the size of the shanks.

Make the flavor milder or more aromatic: For a softer spice profile, use one star anise pod instead of two. For a more fragrant version, add a strip of dried tangerine peel during the braise and remove it with the whole spices before serving. Dried tangerine peel can be hard to find; omit it rather than substituting fresh citrus zest, which has a sharper flavor.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow containers so it cools more quickly. Store the lamb and vegetables with enough broth to keep them moist. The stew keeps for 3 to 4 days in the refrigerator. It can also be frozen in airtight containers for about 2 to 3 months for best quality; thaw it overnight in the refrigerator before reheating.

Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring gently and adding a splash of water or broth if the sauce has thickened. Bring leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave an individual serving in a covered, microwave-safe bowl, stirring partway through and checking the temperature in more than one spot. Avoid repeated cooling and reheating of the full pot.

Frequently Asked Questions

Can I make Chinese braised lamb stew ahead?

Yes. Make it a day ahead, cool it promptly, and refrigerate it within 2 hours. The flavors meld as it rests, and the fat may firm on top; remove some of it if you prefer a lighter broth. Reheat gently until the stew reaches 165°F (74°C). Potatoes can soften a little after storage, so handle the stew gently when reheating.

Why is my lamb still tough after braising?

Shoulder can remain chewy until its connective tissue has had enough time to soften. Keep the pot covered at a gentle simmer and cook in 10-minute increments until a fork slides into the meat easily. A hard boil will not speed this up reliably and can make the texture worse. Also check that the lamb pieces are not unusually large.

Can I cook this stew in a slow cooker?

Yes. Brown the lamb and cook the aromatics in a skillet first, then transfer them to the slow cooker with the braising ingredients. Cook on low until the lamb is fork-tender, usually about 7 to 8 hours, then add the potatoes and carrots for the final 1½ to 2 hours so they do not turn to mush. Slow cookers vary, so check the vegetables and meat rather than relying only on the clock.

What can I use instead of dark soy sauce?

Use regular light soy sauce if that is what you have, but begin with a little less and taste before adding more. Dark soy sauce mainly deepens the color and adds a mild sweetness; light soy sauce is saltier and will make the broth lighter in color. You can also omit dark soy sauce without changing the cooking method.

Is this stew very spicy?

With 1 tablespoon of doubanjiang, it is savory with noticeable but generally moderate heat; the exact level depends on the paste. Use half the amount or leave it out for a mild bowl. Serve chili oil separately so each person can adjust their portion without making the whole pot hotter.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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