Peking Braised Lamb Recipe

• 450 gm boned shoulder of lamb
• 2 x spring onions
• 2 slc ginger
• 1 Tbsp. oil
• 1/2 sm onion finely minced
•     braising sauce
• 400 ml chicken stock
• 2 whl star anise (optional)
• 50 gm sugar
• 1 1/2 Tbsp. dark soy sauce
• 1 Tbsp. dry sherry or possibly rice wine
• 1/2 x cinnamon stick or possibly Chinese cinnamon bark
• 2 tsp sesame paste or possibly peanut butter
• 1 Tbsp. hoisin sauce

Directions