Lamb neck braised with Chinese sausage
Chef: Michael Voumard
Try this with the: Cyril Henschke Cabernet Sauvignon
Serves: 4
Ingredients
2 lamb necks
4 lap chong (dried pork sausage)
1 tbsp dark soy sauce
½ tsp five spice powder
For Braise
Ingredients
5cm piece of ginger
¼ cup of Chinese braising spices
5 pieces of dried tangerine peel
100ml light soy sauce
100ml dark soy sauce
150ml yellow rice wine
Method
Crush the whole piece of ginger, wrap the spices in muslin and place them in a stockpot with the remaining braising ingredients. Top up with 4L of water. Bring to the boil, then simmer for half an hour.
Carefully remove the bone from each lamb neck leaving two whole pieces of meat.
Rub the soy and five spice all over the lamb, place two sausages in the middle of each neck, roll them up like a ‘hot dog’ and tie them with string.
In a wok brown the lamb neck on all sides, then place into the braising pot and simmer gently for 2 hours.
Serve with a little of the braising juices, steamed rice and some Chinese greens stir-fried with garlic and sesame oil.