Slow Cooker / Crockpot (5 to 7 quart): Ideal for slow-cooking lamb with moisture and flavors infused slowly.
Dutch Oven (3 to 6 quarts): Suitable for braising or slow-cooking meat, offering even heat distribution.
Non-stick Skillet: For sautéing garlic and ginger before adding to the main cooking pot.
Measuring Cups / Spoons: To measure spices, liquids, and vegetables accurately for flavor balance.
Cutting Board & Knife Set: Essential for prepping ingredients such as lamb, onions, garlic, ginger, and chiles.
Meat Thermometer: To ensure the lamb reaches a safe internal temperature of 145°F (medium rare).
Mixing Bowls: For combining spices, marinades, or concoctions required in recipe preparation.
Food Processor / Blender: Useful for mincing ginger and garlic quickly for even flavoring.
Oven-Safe Dividers (if using a Dutch oven): To facilitate dividing the cooking vessel into two sections, though exact replication of "twice-cooked" may require additional equipment or methods not listed here.
6 large meaty lamb shanks (about 7 1/2 pounds)
2/3 cup sugar
6 tablespoons plus 6 cups water, divided
1 cup soy sauce
1/2 cup black vinegar
1 (4-ounce) piece fresh ginger, peeled, sliced (about 2/3 cup)
12 whole star anise
8 large garlic cloves, peeled, crushed
4 2-inch-long small dried red chiles
2 teaspoons Chinese five-spice powder
2 green onions, thinly sliced on diagonal
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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