Chinese Lamb Bone Soup Recipe
Cup your hands around a mug of steaming Chinese Lamb Shank Soup, sit by the fire and warm up those cold bones.
Servings 4
Ingredients
- 4 lamb shin bones 1000g
- 500ml boiled water
- 1 teaspoon pepper
- 1 teaspoon of coriander seeds
- 2 dried peppers
- 4 sliced ginger
- half an onion
- 100g cabbage leaves
- 10g green onions
- 1 teaspoon salt
- 10g coriander leaves
Instructions
- First, rinse the lamb legs and place them in the bottom of a pot. Pour in some boiling water and heat on the stove. Soon a bloody foam will form on the top of the water. After boiling for two to three minutes, remove the lamb and wash off the residual blood.
- Place the lamb legs into the bottom of the pressure cooker and pour in enough boiling water to cover them.
- Add some seasoning according to your personal preference. My favorite seasoning combination is 1 teaspoon pepper, 1 teaspoon of coriander seeds, 2 dried peppers, 4 sliced ginger and half an onion.
- Wash about 100g of cabbage leaves and, using your knife, cut it into thin strips.
- Slice some green onions.
- An hour later, after the pressure from the cooker releases, transfer the lamb into another pot.
- Pour the broth over the shanks through a sieve to filter the spices out, ensuring the soup is clear.
- Add the shredded cabbage.
- Wait until the cabbage leaves become soft and transparent and you see that the broth is hot enough, then add the chopped green onion. Finally, add some salt to taste and serve.
- Do not forget to garnish the lamb soup with some coriander leaves.