Slow-cooked lamb Chinese stew

Craving something rich and comforting? This slow-cooked lamb Chinese stew is the recipe for you! Combining tender slow-cooked lamb, warm spices, and a savoury sauce, this Chinese stew is perfect for those chilly days. Use cuts like shoulder or shank, and take the time to brown the lamb to create a deep rich flavour.  Cook in the slow cooker or follow our alternative cooking method for perfectly braised lamb.

The aroma of this lamb slow cooking is insanely good, let's show you how to recreate the dish!

Ingredients and substitutions

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• Lamb - We used diced boneless lamb shoulder, but you can also use lamb leg or lamb shank (brown and cook the shank whole) or for an alternative meat option try beef.
• Plain flour (All purpose)
• Salt and ground black pepper
• Canola oil - or your preferred non-flavoured cooking oil

Chinese aromatics:

• Garlic - cloves, fresh
• Fresh ginger
• Spring onion (scallions)
• Chilli flakes - adjust to your liking or reduce to make child-friendly
• Star anise - a classic Chinese spice that adds a delicious layer of flavour
• Cinnamon stick
• Fresh lemongrass - not traditional but added for it's citrusy notes.

Chinese stew sauce:

• Chicken stock
• Light soy sauce (all purpose) - substitute with tamari
• Hoisin sauce
• Rice wine vinegar - can be substituted with apple cider vinegar.
• Brown sugar
• Sriracha sauce - adjust heat level to your liking

Garnishes (optional but highly recommend for additional flavour and texture):

• Roasted peanuts
• Red chilli, sliced
• Fresh coriander, picked

See recipe card for quantities.

Step by step instructions

First, for quick and easy cooking, we highly recommend a little mise en place.  This is a chef’s term for gathering and prepping ingredients before cooking. So find your inner chef and prep your ingredients.

1. Brown the lamb

• Place the flour, salt and ground black pepper in a dish. Pat dry the diced lamb with a paper towel and then coat in the seasoned flour.
• Heat the oil in a pan to medium-high heat and evenly brown the meat. Don't overcrowd the pan; do this in batches in required. Once browned set the lamb aside.

2. Create the Chinese stew sauce.

• In the same pan, as we want to deglaze the flavour created by browning the meat to add another delicious layer of flavour. Add the garlic and ginger and fry for a minute. Then add the spring onion, chilli flakes, star anise, cinnamon stick and lemongrass. Stir well.
• Then add all the Chinese stew sauce ingredients to the pan, mix well and bring to a simmer.

3. Slow-cook lamb in delicious sauce.

• Place the browned lamb into the slow cooker then stir in the sauce.
• Place the lid on the slow cooker and cook on high for 3 hours.

4. Garnish and serve

• Garnish with sliced chilli, peanuts and coriander.
• Serve with your favourite sides, and enjoy! See our serving suggestions below for some tasty inspiration!

Alternative cooking method

To braise in the oven: Add the browned lamb to an oven-safe cast iron dish or skillet, add the Chinese sauce over the top, stir and cover with a lid. Braise in the oven at 130 °C (266 °F) for 3 hours.

Serving suggestions

What to serve with Chinese Lamb stew:

• Steamed or fried rice: Jasmine or white rice is a classic pairing for this dish, helping to absorb the rich sauce and bold flavours.
• Noodles: Thick noodles like udon or egg noodles can bring a delightful, chewy texture to each bite. Simply ladle the stew over cooked noodles for a slurping delicious one-bowl dinner.
• Steamed Vegetables: To balance the richness, serve this lamb stew alongside a plate of steamed bok choy, broccoli, or Chinese cabbage. These Asian greens add freshness and texture.
• Chinese Pancakes or Buns: Traditional Chinese pancakes or steamed buns (bao) offer a unique, authentic way to enjoy the stew. They’re perfect for dipping and soaking up the sauce too, yum!
• Dumplings: Serve with vegetable or pork dumplings on the side for a fun, shared option. The combination of dumplings with a bowl of Chinese lamb stew creates a hearty, well-rounded meal.
• Drink pairings - Slow cooked lamb pairs beautifully with medium - full bodied red wine like a Shiraz or French Rhônes, as they cut through the richness of the dish. Or follow this dinner with a soothing Jasmine tea.

Storage and reheating instructions

To store slow cooked lamb, first cool it at room temperature for up to an hour before storing.

Chill - If stored correctly in an airtight container, lamb can be stored in a fridge for up to 3 days.

Freeze - Leftover lamb can be stored in a freezer for up to three months, if stored correctly, for best results, store in a vacuum-packed container. Fully defrost in the fridge before reheating.

Reheat - The best methods for reheating lamb in a sauce are in the microwave, on the hob and in the oven. Reheat until piping hot and the centre of the meat reaches 77℃ (171°F) using a food thermometer.