Chinese-style Sticky Lamb Ribs
SERVES 4 PREPARATION & COOKING 2 HOURS
1 tablespoon olive oil 1.5kg lamb riblets 1 medium orange, halved crossways 55g piece fresh ginger, unpeeled, sliced 6 garlic cloves, unpeeled, bruised 3 shallots, unpeeled, halved 2 fresh long red chillies, coarsely chopped 2 cinnamon sticks, broken in half 3 whole star anise, cracked ½ cup shao hsing (Chinese cooking wine) ½ cup salt-reduced soy sauce
cup honey 1 cup beef stock 1 cup water 1 bunch gai lan (or Chinese broccoli, see tip) ½ cup roasted unsalted cashews,
coarsely chopped
Heat oil in a large, flameproof casserole dish over medium-high heat. Cook ribs in batches for 4 minutes until browned.
Pour off excess fat from dish. Return ribs to dish. Add orange, ginger, garlic, shallots, chilli, cinnamon, star anise, cooking wine, soy sauce, honey, stock and water. Bring to the boil. Reduce heat to low and cook, covered, turning once halfway through, for 1½ hours until ribs are tender.
Remove ribs from dish and cover to keep warm. Strain solids from liquid and discard. Return liquid to same dish. Place over high heat, then boil for 20 minutes until dark and sticky. Return ribs to dish. Stir to coat in sauce and heat through.
Boil, steam or microwave gai lan until tender. Drain.
Top ribs with cashews and serve with gai lan.