Pro Tips | Masterstock Lamb Ribs

Pro Tips | Masterstock Lamb Ribs

Prep: 20 minutes Cook: 4 hours Serves: 10

Ingredients:
3kgs lamb short rib racks
20mls sesame oil
25g garlic cloves, crushed
60g piece ginger, thickly sliced
25g coriander roots and stems
8 star anise
4 cinnamon quills
150g green onions (shallots), chopped
250ml Shaoxing wine
185g brown sugar
375mls light soy sauce
3 litres cold water

Method: 
Bring lamb ribs to room temperature before starting recipe. Pre-heat wood fired oven or barbeque or oven to 140◦C.
Heat wok over high heat, add sesame oil, followed by garlic, ginger, coriander, star anise and cinnamon quills. Stir to combine, deglaze wok with Shaoxing wine. Add soy sauce and water. Bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.
Place lamb in a gastronome, meat side down, pour over master stock. Cover with baking paper and foil, place in wood fired oven, oven or barbeque, lid down. Cook for 2 ½ hours.
Drain ribs, reserving masterstock. Strain masterstock back into wok, increase heat to high and cook for 10 minutes or until reduced and thickened to a glaze. Place ribs back into wok or on barbeque or chargrill plate, cook for 5 minutes, coating with glaze. Turn and baste regularly to prevent burning.
Garnish with shallots, coriander and sesame seeds. Serve with pickled vegetables.

Follow our channels