Slow cooker pulled Mongolian lamb

 

15 Min Prep    /    380 Min Cook    /    6 Serving

Ingredients : 

1 tbs vegetable oil

1 brown onion, chopped

2 garlic cloves, crushed

2 tsp finely grated fresh ginger

½ tsp Chinese five spice

80ml (1/3 cup) hoisin sauce

60ml (1/4 cup) soy sauce

60ml (1/4 cup) Shaoxing wine

2kg lamb shoulder (on the bone)

2 tsp sesame oil

Steamed rice, to serve

Broccolini, to serve

Method Steps : 

Heat vegetable oil in a frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add the garlic and ginger. Cook, stirring, for 1 minute. Stir through the five spice, hoisin, soy and wine.

Place the lamb into the slow cooker. Add onion mixture. Cover and cook on Low, turning lamb halfway through, for 8 hours or until tender.

Carefully transfer the lamb to a chopping board. Trim fat then pull the meat off the bone. Shred with a fork or leave in chunks, if you like. Use a lade to skim the fat from the surface of the sauce in the slow cooker.

Return the meat to the slow cooker. Stir through the sesame oil. Top with shallot. Divide among serving bowls. Serve with rice and broccolini.

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