Entree: China – Shanxi – 山西老陈醋炖羊肉 ➤ Shānxī lǎo chéncù dùn yángròu (Slow-braised lamb stew flavored with aged Shanxi vinegar)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1–1.5 inch (2.5–4 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced — about 8 oz (225 g)
- 4 cloves garlic, smashed — about 0.7 oz (20 g)
- 2-inch (5 cm) piece fresh ginger, sliced — about 1 oz (30 g)
- 3 scallions, white and green parts separated, chopped
- 2 star anise
- 1 small cinnamon stick — about 1.5 inches (4 cm)
- 1 bay leaf
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1/4 cup (60 ml) Shanxi mature vinegar (lao chen cu)
- 2 tbsp (25 g) rock sugar or brown sugar
- 1/2 cup (120 ml) Shaoxing wine or dry sherry
- 4 cups (960 ml) lamb or beef stock, hot; or water
- Salt to taste, about 1 tsp (6 g) to start
- 2 tbsp (16 g) cornstarch mixed with 3 tbsp (45 ml) water (optional, for slight thickening)
- 1/4 cup (15 g) fresh cilantro or chopped scallion greens for garnish

Instructions

1. Pat lamb pieces dry and season lightly with salt. Heat oil in a heavy Dutch oven over medium-high heat. Brown lamb in batches until well caramelized, 5–7 minutes per batch; remove and set aside.
2. Reduce heat to medium. Add onion, garlic, and ginger and sauté until softened and fragrant, about 4–5 minutes. Add scallion whites, star anise, cinnamon stick, and bay leaf and cook another minute.
3. Return browned lamb to the pot. Stir in light soy, dark soy, Shanxi vinegar, rock sugar, and Shaoxing wine. Toss to coat and let the alcohol evaporate for 1–2 minutes.
4. Pour in hot stock to nearly cover the meat. Bring to a gentle boil, then reduce heat to low, cover, and simmer gently until lamb is fork-tender, 1.5–2 hours.
5. Taste and adjust seasoning with salt and additional Shanxi vinegar for brightness if desired. If you prefer a slightly thicker sauce, stir in the cornstarch slurry and simmer uncovered for 3–5 minutes until sauce thickens and becomes glossy.
6. Remove whole spices (star anise, cinnamon, bay leaf). Serve the stew hot, garnished with cilantro or chopped scallion greens alongside steamed rice or steamed buns to soak up the tangy sauce.